FIELD: confectionery and baking industries, particularly, production of pastry. SUBSTANCE: method involves dosage and mixing of water, sodium carbonate, starch and dry milk. Then mixture of vegetable oil and phosphatide is introduced simultaneously with flour in prepared mass. EFFECT: improved structural-mechanical and organoleptical properties of prepared product. 2 cl, 1 tbl, 1 ex
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Authors
Dates
2000-06-27—Published
1998-08-13—Filed