| METHOD FOR PRODUCTION OF BISCUIT SEMI-PRODUCT WITH LOW GLUTEN CONTENT | |
| 2023-06-01 | |
| 专利权人 | SUPERHARD & NEW CARBON MATERIALS INST (SUPE-Non-standard) |
| 申请日期 | 2023-06-01 |
| 专利号 | RU2830568-C1 |
| 成果简介 | NOVELTY - Invention relates to food industry, confectionary production, in particular, to a method for production of a biscuit semi-product. Method for production of a biscuit semi-product with low gluten content involves whipping of protein until it increases in volume for 7 minutes, followed by whipping the yolk with sugar beet powder until it increases in volume for 10 minutes. Then one introduces recipe components: Pamyati Bambysheva variety light-grain rye flour, potato starch and essence into the whipped mass of yolk and sugar beet powder. Mixing is carried out with a mixer at the first speed for 2–4 minutes. Then one adds to the mixed mass the preliminarily prepared protein, and the mass is re-mixed with a silicone spatula to a homogeneous consistency. Ready dough with temperature of 19–20 °C and moisture content of 36–38% is poured into paper-lined forms or baking sheets with their filling on 2/3 of height, with dough surface levelling with a knife. Further, baking is carried out at temperature of 180–220 °C for 40-45 minutes. Then one performs cooling and curing for 8–10 hours. At that, for preparation of biscuit semi-product the components are used at the following ratio, kg per 1000 kg of ready product: flour from light-grain rye of Pamyati Bambysheva grade: 145.68; sugar beet powder: 291.36; potato starch: 194.24; chicken eggs: 469.2; essence: 2.42. USE - Food industry. ADVANTAGE - Invention enables to obtain a product with increased nutritive value and reduced energy value, which gives the product dietary properties, as well as expanding the range of flour confectionery products. 1 cl, 2 dwg, 3 tbl, 1 ex |
| IPC 分类号 | A21D-013/80 ; A21D-002/36 ; A21D-008/02 |
| 国家 | 俄罗斯 |
| 专业领域 | 化学化工 |
| 语种 | 英语 |
| 成果类型 | 专利 |
| 文献类型 | 科技成果 |
| 条目标识符 | http://119.78.100.226:8889/handle/3KE4DYBR/21714 |
| 专题 | 中国科学院新疆生态与地理研究所 |
| 作者单位 | SUPERHARD & NEW CARBON MATERIALS INST (SUPE-Non-standard) |
| 推荐引用方式 GB/T 7714 | VOLKOVA E M,ABUSHAEVA A R,SADYGOVA M K,et al. METHOD FOR PRODUCTION OF BISCUIT SEMI-PRODUCT WITH LOW GLUTEN CONTENT. RU2830568-C1[P]. 2023. |
| 条目包含的文件 | 条目无相关文件。 | |||||
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