| 摘要 |
FIELD: food-processing industry, in particular, production of low-caloric confectionery farinaceous products. ^ SUBSTANCE: method involves producing dough by mixing emulsion including sugar-containing syrup, water, salt, sugar, melange, dried milk, margarine, and starch mixture; introducing top-grade wheat flour, chemical mellower, and improver into resultant emulsion until homogeneous mass is produced; rolling dough on laminator for producing of 1-3 mm thick dough strip; forming dough on stamping machine and baking resultant doughs. Sugar-containing syrup is glucose syrup with concentration of dry substance of 25-30%, said syrup being produced by double fermentative process of hydrolysis of rice cuttings flour and being used in an amount of 44-48% by weight of flour. Ferment of Neutrase is additionally introduced into dough. Components are used in adequate amounts. ^ EFFECT: improved organoleptical properties, such as wettability, increased strength, loose state and porosity, intensified color, increased nutritive value, namely, increased protein content, and reduced time for preparing of cookie owing to elimination of softening operation. ^ 1 tbl, 3 ex |
