METHOD FOR PREPARATION OF CHOUX PASTRY SEMI-PRODUCT

摘要

FIELD: food industry.;SUBSTANCE: invention is related to food industry, namely to confectionary production. The method involves kneading dough of first or prime grade wheat flour, butter or margarine, rosehips infusion, 6 eggs, handling and baking. During the dough kneading one additionally introduces into it gram flour in an amount of 5-15% of the total flour weight and millet flour produced of ground millet in an amount of 5-15% of the total flour weight. The gram and millet flour is preliminarily mixed with wheat flour. The rosehips infusion is prepared as follows. Fruits in an amount of 5 g are placed into an enamelled container, poured with 100 ml of boiled water, covered and heated in water bath in boiling water for 15 minutes Then one performs cooling at room temperature for no less than 45 minutes, straining off, squeezing the remaining raw material and conditioning the volume of the produced infusion using boiled water up to 100 ml.;EFFECT: invention is aimed at increase of protein and ascorbic acid content in the ready products, improvement of organoleptic and physical-and-chemical properties, enhancement of nutritive and biological value and biological efficiency of the choux pastry semi-product intended for alimentation of school and pre-school age children.;1 tbl, 3 ex