FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to a thermally treated dough product and its manufacture method. The said product contains from nearly 10 wt % to nearly 45 wt % of an oil and/or fat component, from nearly 0.25 wt % to nearly 20 wt % of ethyl cellulose and from nearly 10 wt % to nearly 50 wt % of one or several sugars of the said product total weight. The oil and/or fat component essentially consists of one or more oils that are liquid at 20°C; saturated fatty acid content in the fatty/oil component does not exceed 30 wt % of the total fatty acids content of the said component. According to the method, one obtains dough containing flour, water and the listed ingredients excluding added water; dough is thermally treated at a temperature of at least nearly 140°C.
EFFECT: ethyl cellulose is effective for oil migration decrease in a thermally treated dough product.
17 cl, 2 dwg, 1 tbl, 1 ex
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