| 摘要 |
FIELD: food-concentrate industry, in particular, method used in baking industry for preparing of hardtack. ^ SUBSTANCE: method involves cooling baked product; holding for 10-36 hours to reduce relative moisture content of crumb to value at which cutting process is performed without pressing down surface layer of hardtack pieces, i.e., to 43-45%; placing held bread into saturated steam medium; providing processing with steam for 2-10 s at steam density of 0.97-1.09 kg/m3. Saturated steam exits into atmosphere during processing. ^ EFFECT: reduced amount of crumb during cutting process and increased durability of cutting tool. ^ 2 cl, 1 dwg, 1 ex |
