METHOD OF PRODUCING PASTRY

confectionery industry. SUBSTANCE: method involves preparation of emulsion, mixing flour with formula components, forming and baking. When emulsion is prepared, introduced additionally in it is combination of pectin and microcrystalline cellulose in amount of 1-3% to flour mass. Ratio of pectin and...

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Bibliographische Detailangaben
Hauptverfasser:	TUMANOVA A.E, KOCHETKOVA A.A, FILATOVA I.A
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	confectionery industry. SUBSTANCE: method involves preparation of emulsion, mixing flour with formula components, forming and baking. When emulsion is prepared, introduced additionally in it is combination of pectin and microcrystalline cellulose in amount of 1-3% to flour mass. Ratio of pectin and microcrystalline cellulose is 0.5:3-1:2. EFFECT: increased biological value and improved quality. 2 ex