FIELD: confectionery industry and public catering. SUBSTANCE: melange is mixed with sugar and vegetable puree, and mixture is whipped. Then acid is added in the amount which reduces meaning of pH medium up to isoelectric points of majority of eggs albumens. Then flour is introduced, and dough is kneaded and poured in molds. After baking, the semi-finished product is cooled and aged for strengthening of structure. The method gives stability and rheological properties of foam structure of biscuit dough. EFFECT: increased quality of biscuit. 1 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING BISCUIT WITH VEGETABLE ADDITIVES | 1997 |
|
RU2129791C1 |
| METHOD OF PREPARING DOUGH FOR BISCUIT | 0 |
|
SU1099933A1 |
| BISCUIT SEMI-MANUFACTURED PRODUCT CONTAINING PLANT-BASED FAT FOR GLUTEN-FREE DIET | 2020 |
|
RU2748592C1 |
| BISCUIT PREPARING METHOD | 1998 |
|
RU2156070C2 |
| METHOD OF PRODUCING BISCUIT | 2000 |
|
RU2210913C2 |
| SPONGE CAKE SEMI-PRODUCT AND METHOD FOR ITS PREPARATION | 2023 |
|
RU2819917C1 |
| GLUTEN FREE BISCUIT WITH CAROB | 2022 |
|
RU2792091C1 |
| METHOD FOR PREPARING OF BISCUIT "SONNET" | 2005 |
|
RU2300199C1 |
| METHOD FOR MANUFACTURING BISCUIT SEMI-PRODUCT | 2016 |
|
RU2625588C1 |
| METHOD FOR PRODUCTION OF FLOUR CONFECTIONERY PRODUCT BASED ON BISCUIT SEMI-PRODUCT | 2016 |
|
RU2622722C1 |
