METHOD FOR PREPARING OF ACID INVERT SYRUP AND METHOD FOR PRODUCING OF DOUGH FOR CRUDE GINGERBREAD

摘要

FIELD: food-processing industry, in particular, confectionery industry, in particular, obtaining of farinaceous products.;SUBSTANCE: method involves preparing sugar solution; subjecting sugar solution to treatment with organic acid by introducing organic acid catalyst into sugar solution heated to temperature of 55-70⁰C; after sugar solution begins to boil, heating the latter to temperature of 107-109⁰C for 100-150 min to obtain invert syrup with pH value of 3.5-4.0 and reducing substance content of 76-81%; providing immediate forced cooling thereof to temperature of 55-63⁰C with following cooling to temperature of 18-25⁰C; providing three-staged process of preparing dough for crude gingerbread, with components being mixed after each stage; at first stage, mixing acid invert syrup and honey at temperature of 18-25⁰C, with honey being preliminarily heated to temperature of 51-57⁰C; at second stage, introducing powdered egg, remaining part of sugar and aerating agent into honey-invert syrup prepared at first stage; 2-4 min before feeding of flour, adding plasticized fat component prepared by adding of surfactant substances to fat component; at third stage, feeding into mixture, prepared at second stage, pulverized flour in single dose for 2-4 min and kneading dough for 8-15 min. Method allows shelf life of product to be increased to 2.5 months.;EFFECT: stabilized physical and chemical properties, increased shelf life and provision for keeping characteristic nutritive properties of product throughout the entire storage time.;6 cl, 5 ex