METHOD FOR PREPARING OF CRACKER Russian patent published in 2006 - IPC A21D13/08 

FIELD: food-processing industry, in particular, preparing of cracker in confectionery industry and bakery industry enterprises.

SUBSTANCE: method involves preparing emulsion from invert syrup, dried milk, edible salt, sodium hydrocarbonate, ammonium carbonate, citric acid, sugar, fat, sweet water in an amount of 70% by weight of mass according to receipt; kneading dough from flour, emulsion, sweet water used in an amount of 30% by total weight of mass according to receipt; introducing sodium pyrosulfite in the form of solution 2-3 min before finishing of kneading procedure; proofing; rolling; forming and baking. Sweet water used for preparing of emulsion and dough are electrically activated aqueous solutions with pH=10.25-11.18, oxidation-reduction potential of 359-418 mV. Method involves whipping receipt component mixture for preparing of emulsion for 10-15 min at rotational velocity of kneading device of 15,000 s^-1; during kneading procedure, introducing sodium pyrosulfite in an amount of 0.02% by weight of flour in case "strong" flour with crude gluten content exceeding 32% is used. Method allows dosing of sodium pyrosulfite to be reduced by 50%.

EFFECT: improved physicochemical properties of cracker, such as wettability, density, and specific volume, and reduced consumption of pyrosulfite.

1 tbl, 4 ex