METHOD FOR PRODUCTION OF BISCUITS Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: semifinished biscuit mass comprises melange, granulated sugar, food fibers, β-cyclodextrin mixed in advance with starch and microcrystalline cellulose at a relation of components of 0.13: 1.3:6.5, respectively, and water in the of amount 11-13% of the mass of flour in the dough. The resulting dough is formed into the end semifinished product, and baked. The method increases porosity of baked products by 1-7% reduces their calorific power by 34-41% and cuts down consumption of melange by 30% The yield of the product is increased by 11-13% EFFECT: higher quality of BISCUITS, improved dietary properties and lower prime cost of end product. 1 tbl