FIELD: food products.
SUBSTANCE: cream product contains discontinuous fatty part and continuous water part, containing liquid sugar and liquid polyol as well as suspended dry substances. At that content of moisture in the product is from 2 to 10 wt % of whole composition weight, total quantity of sugar, polyol and other dissolved dry substances includes from 25 to 65 wt % of whole product and enough for providing moisture activity (Aw) of the whole product less than 0.5. Besides, new composite product is suggested, consisting of baked dough and cream product, as well as method of preparation of composite product.
EFFECT: Product with smudging feeling in mouth, stable under baking and suitable for usage as filling or decoration for baked products.
22 cl, 6 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| BAKED CRISPY SNACK PRODUCT WITH FILLING, HAVING HIGH MOISTURE CONTENT | 2009 |
|
RU2480011C2 |
| BAKERY PRODUCT PRESERVING ITS STRUCTURE IN LIQUID OR MOIST FOOD COMPOSITION | 2006 |
|
RU2409050C2 |
| FLAVOURED FOOD PRODUCT WITH FILING HAVING LONG STORAGE LIFE AND THEIR MANUFACTURE METHODS | 2011 |
|
RU2566987C2 |
| BAKED WHOLE OAT GOODS PREPARED IN MICROWAVE OVEN | 2009 |
|
RU2468584C1 |
| FILLERS | 2007 |
|
RU2448469C2 |
| BAKED GOODS | 2016 |
|
RU2673184C1 |
| FOOD COMPOSITION | 2007 |
|
RU2434533C2 |
| FOOD PRODUCT TREATMENT METHOD | 2010 |
|
RU2431417C1 |
| FILLING STABLE AT BAKING, CONTAINING MICROPARTICLES | 2013 |
|
RU2623243C2 |
| SOFT PIE AND METHOD FOR PREPARING THEREOF | 2016 |
|
RU2678121C1 |
