| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the suggested improving agent for starchy confectionary products includes fatty phase, granulated sugar, emulsifier, stabilizer and water. As fatty phase one should apply lecithin at the following ratio of components, weight%: distilled monoglycerides 13.0-14.2, ether of polyglycerol and fatty acids 3.0-3.4, lecithin 19.3-20.5, granulated sugar 19.5-23.7, propylene glycol 2.1-2.7, additional emulsifier 7.8-8.2, potassium sorbate 0.1-0.3, water - the rest. All this enables to improve homogeneity of dough, simplify its forming, increase friability of such products as pastry, honey-cakes and waffles. ^ EFFECT: higher efficiency. ^ 6 ex, 3 tbl |
