FIELD: food industry.
SUBSTANCE: oil cream includes at least 60 wt% of oil, maximum water content of 40 % and cross-linked protein, in which oil is encapsulated oil, including inner core of oil, encapsulated in outer shell of cross-linked proteins. Method of producing oil cream includes: obtaining emulsion by homogenisation of oil in water protein solution, heating emulsion at 70-90 °C for 5-15 minutes, concentration of emulsion by means of micro-filtration or centrifugation or evaporation for reducing water content of oil cream to less than 35 wt%. Obtained oil cream is used to produce dough.
EFFECT: invention allows to improve dough quality due to usage of encapsulated liquid oil, preventing its release during production and storage of dough.
11 cl, 4 dwg, 11 ex
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