METHOD FOR PRODUCING OF SMALL HARDTACKS 'DUIMOVOCHKA' AND HARDTACKS 'DUIMOVOCHKA' PRODUCED BY METHOD

摘要

FIELD: food-processing industry, in particular, obtaining of hardtacks and hardtack products.;SUBSTANCE: method involves preparing sponge with the use of top-grade breadwheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, margarine, vanillin, eggs or melange or egg powder, and top-grade breadwheat flour; cutting and forming fermented dough into hardtack blocks-doughs; proofing; decorating surface by providing egg washing and pricking; baking; holding for cooling; cutting into slices followed by drying, cooling and packaging. Baking and drying procedures are provided at ratio of moisture release rates during each of said operations of 1:(4.45-4.8), with maximal drying temperature set being at least 65% of maximal baking temperature. Sponge is prepared with the use of 55.0-65.0 kg of top-grade breadwheat flour, 2.3-2.7 kg of compressed baker's yeast and 24.0-26.0 kg of sweet water per 100 kg of flour in dough, and dough is prepared with the use of 35.0-45.0 kg of top-grade breadwheat flour, 0.3-0.7 kg of compressed baker's yeast, 1.0 kg of edible salt, 17-21 kg of sand sugar, 10.0-12.0 kg of margarine with fat content of 82.0%, 0.1 kg of vanillin, and water the balance. Slice surfaces are decorated with the use of 3.0-3.4 kg of eggs or melange. Hardtacks produced by method have improved nutritive and aromatic qualities, porosity with uniform structure, improved friability and swelling properties, and attractive appearance.;EFFECT: improved quality of hardtack products owing to selecting optimal weight ratio of basic raw materials used and optimal baking and drying modes providing improved physicochemical and organoleptical qualities of products.;13 cl, 2 ex