БЕСС Николя (FR),ГОДЮШОН Люк (FR),МАШАДО Луи (FR),ТРОНСМО Кари (FR)
申请号：
RU2010144532/13
公开号：
RU2010144532A
申请日:
2008.06.25
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
1. A method of manufacturing a thin cookie with a smooth surface, including:! - making the dough by mixing the ingredients at a temperature of from 37º to 70ºC and more preferably from 40ºC to 70ºC to obtain a rolling cohesive dough, said dough having the following composition, wt.%:! 0-56% wheat flour,! 4-62% of native starch,! 1-26% pregelatinized starch,! in this case, for one weight part, the amount of native starch NS, pregelatinized starch PS and wheat flour WF (that is, NS + PS + WF = 1) is:! WF≤0.8； PS≤0.37 and 0.7≤NS / PS≤9! and also containing:! 5-18% of water and preferably not more than 16%,! 2-12% fat and preferably not more than 10%,! 0-28% sugar with a content of 0-8% glucose syrup,! 0-8% and more preferably 0-6% dry whey! 0% -0.5% salt,! 0-2% of other ingredients, namely flavoring, coloring and the like, but without baking powder； ! - rolling the dough into a sheet with a thickness of 0.2 to 1 mm； ! - cutting a sheet of rolled dough into blanks, preferably individual blanks from the dough； ! - baking the dough blanks on a perforated substrate to obtain a thin cookie free of bubbles. ! 2. The method according to claim 1, in which NS / PS≤8. ! 3. The method according to claim 1 or 2, in which NS≤0.8 and preferably NS≤0.72. ! 4. The method according to any preceding paragraph, in which NS / PS≥0.9 and PS≤0.32. ! 5. The method according to any preceding paragraph, in which WF≤0.6 and preferably WF≤0.42. ! 6. The method of claim 5, wherein 1.7 N NS / PS 7 7, NS 0 0.69, PS 0 0.27, and WF ,1 0.18. ! 7. The method according to any preceding claim, wherein the pregelatinized starch contains at least 1% physically modified starch. ! 8. The method according to claim 7, in1. Способ изготовления тонкого печенья с гладкой поверхностью, включающий: ! - изготовление теста смешиванием ингредиентов при температуре от 37º до 70ºC и более предпочтительно от 40ºC до 70ºC с получением раскатываемого когезивного теста, причем указанное тесто имеет следующую композицию, ве
