METHOD OF CRACKER AND SHIP BISCUIT PRODUCING Russian patent published in 1994 - IPC

FIELD: food industry. SUBSTANCE: firstly, bioactive addition of wheat bran and whey is prepared with pH 5.0-5.8. Wheat bran are loaded into scalded machine, and whey is added at stirring at the ratio 1.0-1.5:5. Then a mixture at continuous stirring is heated up to 85-95 C and kept at this temperature for 10-15 min. Infuse prepared is cooled up to 50-55 C and pumped over into hydrolyzer where a mixture is cooled up to 40-50 C. Then aqueous solution of enzymic preparations of the multienzymic composition МЭК-ХП 12 is added at concentration 0.01-0.02% of whey mass. Simultaneously, protein-carbohydrate addition of wheat bran, residual brewer yeast and whey (pH = 4.7) is prepared, and these components are mixed, mixture is heated up to 85-95 C and kept at this temperature for 10-15 min. Prepared protein-carbohydrate addition with pH 5.0-5.4 (28-46% of emulsion mass) is loaded into emulsifying apparatus, then pressed yeast is added at ratio 12-22:1, and a mixture is mixed for 25-35 min. Bioactive addition is added to the mixed mass, then water and other components are added, and a mixture is stirred for 10-12 min up to homogenous mass preparing. Prepared emulsion is mixed with flour to obtain the dough which is subjected for fermentation for 60-90 min. Stock of baked goods are formed from the fermented dough and baked by conventional method. EFFECT: enhanced quality and nutritional value of product. 2 tbl