FUNCTIONAL PURPOSE FLOURY CONFECTIONARY PRODUCT MANUFACTURING METHOD

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the food industry. Method of production of flour confectionary goods for functional purpose includes preparation of flour layered semi-product and pastry cream. Semi-finished product manufacturing includes the following stages: dough kneading, dough dividing, rolling on formations, oil preparation, its packing into dough layers, layering, dough handling, molding of products, baking, cooling, filling of semi-finished products inner cavities with pastry cream. To produce a pastry cream, a dry composition for preparation of a pastry cream is used, consisting of prime grade wheat flour, rice flour, maize flour, sugar powder, vanillin, ascorbic and citric acids, egg powder, dry defatted milk, beta-glucans, micro- and nano-encapsulated cholecalciferol and phytosterols, to which water is added, after which the produced mass is boiled out at temperature of 100 °C to dry substances content in cream 55±3 wt%, then cooled to room temperature.;EFFECT: invention allows to produce a flour confectionary product with preservation of useful properties of initial components and improved organoleptic indices, intended for prevention of oncological diseases, lack of cholecalciferol and phytosterols, as well as for expansion of enriched products range.;1 cl, 3 tbl