| 摘要 |
FIELD: food industry.SUBSTANCE: invention can be used in production of flour confectionary products, in particular cookies with enhanced nutritional value. Disclosed is method for production of cookies with rye bran, in which an emulsion of melange, sugar powder, water solution of salt and invert syrup is prepared and stirred until complete dissolution of sugar powder for 5-10 minutes at temperature of 35-38 °C, followed by addition of lecithin, soda, malt extract, vegetable oil and mixing is continued for another 5-10 minutes at same temperature, then one kneads dough with moisture content of 19.0 % from prepared emulsion and preliminarily mixed rye bran and cocoa powder taken in ratio 1:0.02 to 100 kg of dough, kg: rye bran 64.96; sugar powder 14.99; vegetable oil 9.35; invert syrup 3.01; melange 3.99; cocoa powder 1.3; salt 0.5; soda 0.51; malt extract 0.4; lecithin 1.08; water as per calculation, moulded dough pieces are baked for 6 minutes in three thermal zones of oven with temperature of 180-250-170 °C, respectively.EFFECT: higher quality of cookies and nutritive value, balance article by proteins, fats and carbohydrates, expand range of flour confectionary products with balanced composition, manufacture product of prophylactic direction.1 cl, 1 tbl, 2 ex |
