| 摘要 |
FIELD: food processing industry, in particular floury confectionery. ^ SUBSTANCE: claimed method includes dough kneading from flour, salt, sodium bicarbonate, yolks, vegetable oil and water. Then dough is formed to produce plates followed by backing thereof. As flour mixture from high grade wheat flour and flour from solvent cake of amaranth seeds in mass ratio from 4:1 to 9:1. In kneading process phospholipids are additionally introduced into dough. Abovementioned components are taken out in the next ratio (mass %, ±5 %): flour mixture 100; yolks 6.89; phospholipids 0.45; sodium bicarbonate 0.5; salt 0.5; vegetable oil 2.33; and water up to humidity of 62-63 %. ^ EFFECT: wafer plates with nut taste and flower. |
