FIELD: food industry.
SUBSTANCE: invention relates to fat-and-oil industry and may be used for puff dough intended for baking yeast and non-yeasted puff products. The margarine contains deodorised refined vegetable oil, a composition of low iodine emulsifiers, lecithin, "Dairy butter" or "Butter" flavouring agent, culinary salt, a preserving agent, a food acid, a colouring agent and water. Additionally, the margarine contains a structure-forming agent. The structure-forming agent is represented by saturated hydrated vegetable oil with melting temperature equal to no less than 59°C, iodine number equal to no more than 2 and C22 behenic acid content equal to no less than 30%. The margarine may contain rape or soya oil. All the components are taken at preset components ratio.
EFFECT: invention allows to produce margarine for puff dough free of fatty acids trans-isomers, with high plasticity and technological effectiveness.
2 cl, 4 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PUFF DOUGH | 2017 |
|
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| FAT-AND-OIL PRODUCT | 1999 |
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