| 摘要 |
FIELD: food industry, particularly, production of dietary pastry; may be used for production of galette and cracker. SUBSTANCE: method involves heating margarine up to melting point and mixing it with dry wheat gluten in amount of 9-11% of flour mass. Then mixture is mixed with solved in water remaining formula ingredients for 6.0-8.0 min at mixing intensity of 1400-1600 rpm. Prepared emulsion is mixed with 89-91 kg of wheat flour and dough is kneaded. Dough is maturated in fermentation chamber for 1 h. After end of fermentation the dough is processed, formed and baked. Prepared pastry is enriched with vegetable protein. EFFECT: improved taste and increased storage life. |
