| 摘要 |
FIELD: food industry. SUBSTANCE: waste products from cracker production are ground up to size of particles 30-65 mcm on five-roller mill and mixed with milk whey at ratio 1:2, mass is aged for 30-40 min, yeast, as leavening agent, is added, and before 20 min of ageing end, soda and salt. Prepared mass is mixed and invert syrup and cooking fat are added into it. Mass is again mixed and homogenized. High-grade wheat flour is introduced by portions and half-finished product is fermented for 30-40 min. Then half-finished product is treated in laminator and formed. Dough pieces are baked and cooled. Composition ingredients are taken in the following ratio, mas.%: invert syrup, 2.59-2.6; cooking fat, 11.5-11.6; salt, 1.7-1.8; yeast, 0.8-0.84; soda, 0.13-0.14; wastes of ready products with milk whey, 10.5-12.0; high-grade wheat flour, the balance up to 100%. EFFECT: higher baking output for 15-20%. |
