Svoyevolina G. Improvement of technology of the scalded cakes

The dissertation is devoted to the development of technology of the scalded cakes with preparation of brewing using two methods: liquid - from part of rye flour (30 %. 50 % from mass of flour in dough) or thick - with 75 % of mixture of rye flour and wheat flour. Flour is brewed by sour invert syrop with pH 2.8 and the quantity of dry matters (60 % in it). Then 4 % flour from barley brewing malt is added. It is set at preparation of brewing with getting of dough intermediate product for formingby the method of co-extrusion. The optimum dosage of malt flour has been defined for reduction of duration of fermentation of brewing: from 1 day for the liquid brewing, to 4 days for the thick brewing. The technology of preparation influences on the receipt of high-quality products at all stages of technological process and increase of terms of storage of finished products. The normative documents' has been ratified, the new tecnology has been conducted in production tems. Keywords: sour invert syrup, malt flour, liquid and thick brewing, fermentation of brewing.