| 摘要 |
FIELD: food industry. SUBSTANCE: method is used for regulating softness of such food products as cereal and baked goods with filler, loafs for breakfast, feeding and confectionery loafs, and crystallized products. Such products contain sections with various moisture activity and have a tendency to loss moisture and gradual hardening in the process of storage life. Method involves immobilization of edible plasticizer by means of greasing or encapsulation for formation of immobilized edible plasticizer. Then such plasticizer is added to food product in amount enough for slowing of gradual hardening of food product during storage life. Said addition is carried out at the stage without excessive heat in order to avoid melting or destroying of immobilized edible plasticizer. Proposed method provides slowing of hardening of food product in the process of storage life due to introduction of plasticizer in the form of immobilized by jelling or encapsulation form. The method provides avoiding of setting free of plasticizer and early plastification of product during the process of products preparation. EFFECT: higher efficiency. 12 cl, 2 dwg, 1 tbl, 3 ex |
