FIELD: food industry.
SUBSTANCE: group of inventions is related to bakery industry. The first object of the invention is egg substitute used in bakery products production that contain 35-85 wt % of albumen on dry basis, 10-50 wt % of vegetable oil, 0.5-5 wt % of stearoil-laktilate, 0.5-15 wt % of carbohydrates, less than 0.5 wt % of cholesterol and optionally vegetable lecithin in the amount not exceeding 3 wt % on phosphatide basis. Albumen contains soya protein and egg albumen whereat at least 50 wt % of albumen is comprised from soya protein and albumen digestibility index equals to at least 60%. The second object of the invention is the application of the said egg supplement composition when producing bakery products. The third object of the invention is the production method for bakery products by preparation dough without egg yolk or dry egg yolk and with flour from 1 to 25 wt % on dry basis and egg supplement composition and baking of dough in stove.
EFFECT: improved rheological and organoleptical characteristics of bakery products.
25 cl, 4 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| EGG SUBSTITUTE CONCENTRATE AND LIQUID EGG SUBSTITUTE | 2004 |
|
RU2324393C2 |
| EGG POWDER SUBSTITUTE | 2011 |
|
RU2450549C1 |
| EGG SUBSTITUTE COMPOSITION | 2013 |
|
RU2536135C1 |
| COMPOSITION FOR IMPROVEMENT OF SEROSITY LIPIDS PROFILE AND ATHEROSCLEROSIS PREVENTION, CONTAINING PROTEIN HYDROLYSATE AND VEGETATIVE STEROLIS | 2002 |
|
RU2325078C2 |
| ANION EMULSIFIERS USAGE FOR ENHANCEMENT OF DENSITY OF PROCESSED CHEESE PRODUCTS WITH DRY SUBSTANCES CONTENT ≤ 40% | 2008 |
|
RU2489889C2 |
| HIGH MOLECULAR SOYA PROTEIN | 2002 |
|
RU2259780C2 |
| METHOD FOR PRODUCTION OF BAKED PRODUCTS | 2015 |
|
RU2604824C1 |
| PRODUCTION OF BAKED PRODUCTS WITH HIGH FIBRE AND PROTEIN CONTENT | 2010 |
|
RU2557111C2 |
| FUNCTIONAL ABILITIES OF CANOLA-II PROTEIN ISOLATE | 2002 |
|
RU2314706C2 |
| CREAM REPLACER, METHOD OF ITS PRODUCTION AND FROZEN DESSERT OF REDUCED FATTINESS | 1988 |
|
RU2080077C1 |
