METHOD OF PASTRY PRODUCTION

METHOD OF PASTRY PRODUCTION

FIELD: food products manufacturing technique. ^ SUBSTANCE: method involves producing emulsion by mixing fat phase, sugar, salt, milk products, anticrystallising agent, leavening agent, flavour, phospholipids and water; making dough by mixing the emulsion with wheat flour and its forming, baking doug...

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Bibliographische Detailangaben
Hauptverfasser: MARTOVSHCHUK EVGENIJA VLADIMIROVNA, KESAEVA OLANA ANATOL'EVNA, MARTOVSHCHUK VALERIJ IVANOVICH, DOBROVA MARINA ALEKSANDROVNA, PERSHAKOVA TAT'JANA VIKTOROVNA, UL'JANOVA OL'GA VLADIMIROVNA
Format: Patent
Sprache:eng ; rus
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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Zusammenfassung:FIELD: food products manufacturing technique. ^ SUBSTANCE: method involves producing emulsion by mixing fat phase, sugar, salt, milk products, anticrystallising agent, leavening agent, flavour, phospholipids and water; making dough by mixing the emulsion with wheat flour and its forming, baking dough pieces, cooling end products, their prepacking and packing. Phospholipids produced by hydration of unrefined corn oil with water solution of citric acid and sodium chloride mixture with phospholipid emulsion and hydrated oil as a result are used; the above oil is preliminary treated in thin spiral-rotating film 0.1-0.5 mm thick under the temperature of 50-60°C and the pressure of 5-15 MPa. The phospholipid emulsion is separated from the hydrated oil and vacuum dried producing phospholipids; the amount of phospholipids accounts for 3-5% to the end pastry product weight. ^ EFFECT: improved consumer properties and increased storage time. ^ 1 tbl, 3 ex