FIELD: food-processing industry.
SUBSTANCE: method involves frying wheat embryo flakes at temperature of 600C for 3 min; after thermal processing, cooling flakes to ambient air temperature; holding for 25 min in electrically activated water produced by exposing to direct electric current while adding 0.12%-sodium hydrocarbonate until pH value is 9.5-10.5 and oxidation-reduction potential is 779-867 mV; preparing emulsion from sugar, margarine, melange, syrup, and sunflower oil; introducing swollen wheat embryo flakes; heating mixture to temperature of 450C; introducing flour, soda, ammonium carbonate, dry cocoa, cinnamon; kneading dough, with components being used in predetermined ratio; forming dough and baking.
EFFECT: improved quality, increased specific weight and wettability, increased total compression deformation and nutritive value, and prolonged shelf life of ready product.
2 tbl, 3 ex
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Authors
Dates
2004-07-27—Published
2003-01-04—Filed