SU629911A1 - Method of producing dough for bisquits - Google Patents

Description

(54) METHOD OF MANUFACTURING TEST FOR LIVER

12 starch jelly-like cinnamon, crushed by gluing half of the recipe The amount of starch in 0.9-1.2% -ln solution algnata sodium. With ethanol1 protein-containing | CN; the range is introduced in an amount of 15% of the raw material mass. The pr-method is as follows. Half of the prescription amount of starch is dissolved in a 0.9-1.2% solution of sodium alginate and gelatinization is carried out at a constant: M-stirring for 9-il2 min at 65-68 ° C. This temperature provides partial starching , as a result of which a plastiestically gelatinous system is obtained, containing 50-60% of dry cepids. The emulsifier is prepared by the emulsion in the usual way, for which the sugar mixture, invert clrop, mélange, condensed milk and disintegrating agents, dissolved in water, are mixed in the emulsifier. Then the addition of 38–43 ° C and | тItIvnS1I, and: about the mixture is mixed for 15–20 min. Kneading the dough is carried out at 28-32 ° C, in this case the raw material is loaded in -Leaningham lord: the pre-prepared emulsion is mixed with the remaining amount of dry starch for 1-2 minutes, then algylate-starch gel-like system and protein are added (milk or soybean protein isolate) l knead for 1.5-2.0 min. The proposed method allows to introduce soybean or milk beeswax in gesto. Cookies, p | 5notes prepared by npe.vi.racMOM, method

Cookies "Sugar,

cooked but snozu

T a 6 l and c a

Content

Density, protein, ° a

18

7.9

10 litas in an amount up to 15% of the total mass of the raw material and obtain a plastic, easily moldable body and a good quality treatment. Example. For the preparation of the emulsion, 65 g of sugar ludra, 9 g of invert syrup, 5 g of Milk milk, 7 g of melange, 1.5 g of salt, 1.4 g of soda, 0.2 g of ammonium carbonate, .purine are added. 5 ml of water, n stirred for 4 minutes, then pour 33 g of margaris: at 42 ° C and intensively mix. At the same time, an alginatal-starchy student-shaped system is prepared. To do this, 82 g of starch is mixed with 67 g of a 1% solution of sodium alginate solution and stirred at 67 ° C for 10 minutes. The finished emulsion is mixed with 82 g of SUCCOM starch, then an extra-slim system and 50.6 g of protein are added. All thioptely is stirred at 30 ° C for 2 min. Algilate soda and is introduced to provide equal-batch distribution of starch in the student-forming system as a stabilizer of the system for the prevention of spruce and solidification of the cured product. Cookies prepared according to the proposed method have a sweet, delicate taste, a good imprint of a liqueur. Mia and ravnol1er; ny golden color scheme. Objective indicators of the liver, prepared for the proposed method, and for Eurenlles, according to the method, taken as Lodges, are the table in the table.

From a comparison of objective indicators of quality, the current, lr, prepared according to the recipe "Sugar layer in a typical way, l liver, prepared by the proposed method, is SPECIAL that the cookie, prepared by the proposed method, has a high wettability, lower density k contains. 1% more than half the digestible protein.

The content of the mines in the cookies, prepared according to the suggested method, relative to the recommended level of amino acids on the FAO scale, is much higher than in the cookies prepared according to the method taken as npoTOTiHin.

The constituent parts of the flour, starch and protein, introduced into reneition rather than flour, have more consistent quality indicators than the powder, which practically depend on climatic conditions for fishing.

Therefore, the implementation of the proposed method will make the process of making the DL1I-and-the-liver, lkv-idyr dough "necessary to adjust the ratio of sugar

, and other components, depending on the properties of the flour, as well as the temperature and duration of kneading dough.

The proposed method makes it possible to vary the content of protein in cookies in the wide range, which gives the chance to significantly increase the biological value of the liver, which contains up to 18% of protein and: has a complete amino acid composition.

formula (And 3 about b ete n. And

Claims (2)

1. A method for producing a dough for the liver by preparing an emulsion, introducing protein-containing raw materials and starch, and kneading dough, characterized in that, in order to simplify the process and increase the nutritional and biological value of the finished product, before the dough kneading is introduced the jelly-like composition obtained by masking half the total amount of starch in 0.9-1.2% sodium alginate solution. 2. A method according to claim 1, characterized in that the protein-containing raw material is introduced, B, the amount of 10-15% of the total mass of the raw material.