Method for production of cracker-type pastry. [Russian

• Main Authors: Kovalenko A.A, Yehorova V.H, Serheyev V.M, Petrova V.P, Kovalenko V.M, Danilova L.A, Demidov I.M, Romens'ky V.M
• Format: Patent
• Language: Russian
• Published: 1995
• Subjects: additif de panification; aditivos de la panificacion; antioxidantes; antioxidants; antioxydant; aptitud para la conservacion; aptitude a la conservation; bakery additives; biscuit; biscuits; extractos vegetales; extrait d' origine vegetale; food industry; food production; galletas; industria alimentaria; industrie alimentaire; keeping quality; plant extracts; produccion alimentaria; production alimentaire; thym; thyme; tomillo; ucrania; ukraine

The method of production of cracker-type pastry is proposed which includes mixing of the components, kneading of dough, fermentation, rolling, forming half-finished products and their baking, polishing of the product surface with vegetable oil. In the method described to the dough as well as to vegetable oil when polishing the surface of the product the oxidant produced from thyme plants is entered prior 5-10 min to finishing the process of kneading. The addition of the antioxidant provides prolongation of shelf-life of the cracker from 30 days to 120 days.