| 摘要 |
FIELD: food-processing industry, in particular, production of farinaceous confectionery. SUBSTANCE: shortcake preparing composition comprises sugar, margarine, ammonium carbonate, top-grade wheat flour, and receipt additive containing plant protein product. Receipt additive further comprises whole dry milk. Additive components are mixed at plant protein product and whole dry milk ratio of 1:(1- 2). Plant protein product is pea flour produced from extruded pea grains. Composition further comprises aromatizer, such as vanillin, and filler for shortcake. Components are used in the following ratio, wt%: sand sugar 12.25-12.3; margarine 16.2-17.2; ammonium carbonate 0.18-0.22; receipt additive 1.0-1.1; vanillin 0.008-0.012; filler 16.8-17.0; top-grade wheat flour the balance. Preliminarily cooked product is used as filler. EFFECT: improved qualitative properties, in particular, form stability, and provision for creating of product with tender crumbly structure and soft vanilla-fruit aroma. 2 cl, 1 tbl, 3 ex
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