| 摘要 |
FIELD: food-processing industry, in particular, production of farinaceous confectioneries. ^ SUBSTANCE: method involves introducing fat-free sea buckthorn oilcake into wafer filler and dough. Wafer components are used in the following ratio, wt%: top-grade or first-grade wheat flour 77.8-80.5; fat-free sea buckthorn oilcake 11.0-13.7; sand sugar 4.1; vegetable oil 4.1; sodium dioxide 0.3. ^ EFFECT: increased biological value, improved gustatory and consumer properties and attractive appearance of wafer product. ^ 3 tbl, 1 ex |
