| 摘要 |
FIELD: food-processing industry, in particular, confectionery farinaceous products. ^ SUBSTANCE: according to first version, semi-finished biscuit product contains the following components: top-grade wheat flour 26.0-30.0; condensed milk 40.0-45.0; whey 26.0-30.0; refined sunflower oil 0.5-1.1; baker's powder 0.8-1.6. According to second version, semi-finished biscuit product contains components used in the following ratio, wt%: top-grade wheat flour 26.0-30.0; condensed milk 38.5-42.5; whey 26.0-30.0; refined sunflower oil 0.5-1.1; dry cocoa 1.0-2.0; baker's powder 0.8-1.6. Method involves joining whey cooled to 2-60C with condensed milk; aerating resultant mass in dough aerating machine for 5-7 min at average rotational speed for producing homogeneous mass; adding top-grade sieved flour and baker's powder and aerating resultant mass for 5-7 min at average rotational speed for producing mass of homogeneous consistency similar to that of sour cream; adding refined sunflower oil and aerating for 5-7 min at average rotational speed for producing of homogeneous mass; pouring resultant dough in pans; baking initially at temperature of 100-1100C for 20 min for increasing dough volume by approximately two times, then at temperature of 160-1800C for 15-20 min until light-brown crust is obtained; withdrawing semi-finished product from oven and proofing at room temperature for 8-8.5 hours. Semi-finished product of second version is prepared in a manner similar to that of the first version, except that dry cocoa is added into dough in conjunction with sunflower oil. ^ EFFECT: improved organoleptical properties, increased energy value and prolonged shelf life of biscuit product. ^ 5 cl, 2 tbl |
