METHOD FOR PRODUCING DIETARY SPONGE SEMIS Russian patent published in 1997 - IPC

FIELD: food industry, in particular, baking and confectionery industries. SUBSTANCE: method involves loading 42.66-44.51% (from total mass) of melange and 30.55-32.2% of sugar into batter beater. Mixture is beaten for 15-20 min up to increasing the volume of mass in 2.5-3 times, then 24.64-24.80% of protein flour from wheat bran is introduced and beaten for 7-10 min. Essence is added at the end of beating. When syrup is used as carbohydrate-containing component, 29.06-30.17% (from total mass) of melange and 19.19-19.60% of syrup are introduced into batter beater and mixture is beaten for 15-20 min. Then 26.16-26.91% of water, 24.39-24.42% of protein flour from wheat bran are added and beaten for 7-10 min. Essence is added at the end of beating. Prepared dough is immediately filled into forms and baked at 190-200 C for 25-30 min. Method allows to increase mass part of protein in products up to 16-21% and to reduce mass part of carbohydrate up to 22-24%. Substitution of wheat flour and starch to protein flour from wheat bran increases food value of product, reduces calorific value and saves products to 1 t of products, kg: melange, 58-87; wheat flour, 281; starch, 69; and granulated sugar, 347. EFFECT: higher food value and reduced calorific value. 3 cl, 4 tbl