METHOD FOR PREPARATION OF FLOUR PRODUCT Russian patent published in 1998 - IPC

FIELD: food industry. SUBSTANCE: method involves mixing of flour, liquid and eggs with the following kneading of prepared dough. Dough is made up into pieces and roasted in hot fat. Used as a liquid is milk taken in the amount from 5 to 20% from dough mass. Dough making up is carried out into pieces with mass from 0.3 to 3 g. Prepared products are roasted in deodorized refined vegetable oil at temperature 120-165 C for 3-10 min. Finishing product is prepacked in polymeric packets. Leaveners are added to dough, and finished products are treated with flavoring additives or flavors. Process is carried out at intensive heating. Simultaneously with prepacking, packets are filled with inert gas. EFFECT: increased quality index and prolonged storage life. 5 cl, 1 tbl