FIELD: food-processing industry.
SUBSTANCE: method involves whipping melange with sugar at rotational speed of kneading device of 14-15 s-1 for 5±1 min; introducing brewers' draff into resultant mass, said brewers' draff being preliminarily dried at temperature of 800C to moisture content of 7%, ground, sieved and held in sweet water for 40 min; repeatedly whipping resultant mixture for 1-2 min; introducing into prepared mass wheat flour mixed with dry cocoa and wheat flakes, the latter being preliminarily dried at temperature of 600C for 30 min, ground and sieved.
EFFECT: improved quality and increased nutritive value of product owing to enrichment thereof with protein, food fibers, vitamins and mineral substances.
6 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| BISCUIT SEMI-FINISHED PRODUCT GLUTEN-FREE AND METHOD FOR ITS PREPARATION | 2021 |
|
RU2775915C1 |
| SPONGE CAKE SEMI-PRODUCT AND METHOD FOR ITS PREPARATION | 2023 |
|
RU2819917C1 |
| METHOD OF PREPARING HALF-FINISHED BISCUIT OF HIGH NUTRITIVE VALUE | 2007 |
|
RU2359461C1 |
| ENRICHED SPONGECAKE SEMI-FINISHED PRODUCT AND METHOD OF PREPARATION THEREOF | 2019 |
|
RU2720253C1 |
| METHOD FOR PRODUCING DIETARY SPONGE SEMIS | 1993 |
|
RU2085081C1 |
| BISCUIT SEMI-FINISHED PRODUCT PREPARING METHOD | 1993 |
|
RU2066956C1 |
| METHOD OF PRODUCTION OF BEATEN PASTRY OF THERAPEUTIC EFFECT | 2007 |
|
RU2335130C1 |
| BISCUIT SEMI-MANUFACTURED PRODUCT CONTAINING PLANT-BASED FAT FOR GLUTEN-FREE DIET | 2020 |
|
RU2748592C1 |
| SPONGE-CAKE PRODUCTION METHOD | 2013 |
|
RU2528936C1 |
| METHOD FOR PRODUCTION OF GLUTEN-FREE BISCUIT PRODUCT | 2015 |
|
RU2603726C1 |
