MIXTURE FOR PREPARING PASTRY Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: this invention prescribes treating soybean meal by washing out water-soluble carbohydrates with water having pH value of 3 to 5, moistening stuff in water having pH value from 6.5 to 8.0 with adding calagenase enzyme complex, standing resultant stock during 4.5 to 5.0 h, withdrawing meal residue, concentrating aqueous solution to moisture content of 30 to 32 or drying it in spray dryer to moisture content of 11 to 12 to produce powder, and finally preparing emulsion in emulsifier from such ingredients as sugar containing specific component, margarine, vanilla powder, soda, ammonium carbonate, essence, paste or powdery soy hydrolyzate and water. Further steps are pumping thus prepared emulsion into intermediate reservoir from which it is passed to mixing machine, with admitting flour and starch, feeding finished dough by belt conveyor to rotary molding machine from which dough pre-finished products are delivered to baking facilities. Components of mixture needed for baking pastry are to be taken in the following ratio: 45.0 to 55.0 mass percent top-grade wheat flour, 3.0 to 6.0 mass percent starch, 3.0 to 8.0 mass percent margarine, 13.5 to 15.0 mass percent sugar-containing component, 0.2 to 0.7 mass percent vanilla powder, 0.2 to 0.9 mass percent soda, 0.04 to 0.9 mass percent ammonium carbonate, 3.0 to 7.0 mass percent soy hydrolyzate or 2.0 to 5.0 mass percent soya hydrolyzate powder, 0.06 to 0.09 mass percent essence, remainder being water. EFFECT: excellent properties of desired product. 3 cl, 3 tbl