| 摘要 |
FIELD: food industry. SUBSTANCE: composition for filling of confectionery with wafer interlayer contains barley malt flour, flour from barley germs, sugar powder, hydrogenated fat, cocoa powder, vanillin power and crumb in ratio to increase quality of product. Additional introduction in filling products of barley malting enables to increase biological value of product as they contain easily assimilable biologically active substances, amino acids, low-molecular peptides, enzymes, micro- and macro-elements, and vitamins. Partial substitution of sugar powder for barley malt flour allows to reduce quantity of saccharose to 21-23%, and substitution of 14-16% of cocoa powder for flour from barley germs, allows to reduce quantity of raw material and it reduces cost price of prepared product. EFFECT: increased biological value, reduced quantity of saccharose and cost price. |
