| 摘要 |
FIELD: food-processing industry, in particular, production of confectioneries, such as prophylactic gingerbread. ^ SUBSTANCE: method involves preparing syrup; introducing margarine, aerating agent, sugar syrup, iodinated casein solution, cinnamon, oats flour, and wheat flour; mixing resultant mass. Components are used in the following ratio, wt%: sugar 10.0-11.0; margarine 4.0-5.0; aerating agent 0.7-0.9; sugar syrup 9.0-10.0; iodinated casein solution 8.0-10.0; cinnamon 0.2-0.25; oats flour 8.0-10.0; wheat flour 40.0-50.0, water the balance. ^ EFFECT: increased nutritive value and quality of gingerbread, improved prophylactic properties and wider range of confectioneries. ^ 1 tbl, 3 ex |
