FIELD: fat-and-oil 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. Composition for puff dough contains vegetable oil, emulsifiers, structure-forming agents Ethylcellulose 45 (Ethocel 45(DOW)) and Ethylcellulose 100 (Ethocel 100(DOW)). Initial components are used at the following ratio, wt %: ethylcellulose 45 (Ethocel 45(DOW)) 3–10, ethylcellulose 100 (Ethocel 100(DOW)) 3–10, emulsifiers 1.5–3, vegetable oil with a melting point from -27 to + 5 ºC – the rest. As vegetable oil, the composition can contains sunflower, or rape, or soya, or corn, or olive oils, or their mixtures. Composition can also contains food emulsifiers from E-471 group.
EFFECT: invention allows to use vegetable oils with a low melting point in production of puff dough, and also to receive food products made from puff dough, favorable and useful for human health.
3 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| MARGARINE FOR PUFF DOUGH | 2009 |
|
RU2416920C1 |
| MARGARINE FOR PUFF DOUGH | 2011 |
|
RU2477960C1 |
| FAT COMPOSITION, METHOD FOR PRODUCING SAID FAT COMPOSITION, AND PRODUCT CONTAINING THE FAT COMPOSITION | 2019 |
|
RU2764640C1 |
| FAT COMPOSITION, METHOD OF PRODUCING SAID FAT COMPOSITION AND PRODUCT CONTAINING SAID FAT COMPOSITION | 2019 |
|
RU2768981C1 |
| FOOD COMPOSITION OF MARGARINE FOR PUFF PASTRY WITH REDUCED CONTENT OF SATURATED FATS | 2017 |
|
RU2756317C2 |
| BAKING MARGARINE | 2014 |
|
RU2580143C1 |
| POLYMER JELLYING OF OILS | 2010 |
|
RU2527027C2 |
| CHOCOLATE COMPOSITIONS CONTAINING ETHYL CELLULOSE | 2010 |
|
RU2524097C2 |
| DOUGH PRODUCTS CONTAINING ETHYL CELLULOSE WITH DECREASED OIL MIGRATION | 2011 |
|
RU2551966C2 |
| METHOD OF PRODUCING MIXTURE OF FATS, COMPOSITION OF FATS FOR REDUCING LEVEL OF TOTAL CONTENT OF CHOLESTEROL, AND METHOD OF ITS ADDITION TO FOOD PRODUCTS | 1999 |
|
RU2198531C2 |
