METHOD OF BISCUIT PRODUCTION Russian patent published in 2001 - IPC

FIELD: food industry. SUBSTANCE: method involves whipping of melange and sugar; introduction into sugar-egg mass of inclusive complexes of cyclodextrins or their derivatives with highly volatile or unstable substances in the amount of 0.001-5.0% from raw material mass in dough. Then dough is kneaded from prepared sugar-egg mass, flour and other ingredients prescribed in formula, and after it, biscuit is baked. EFFECT: increased vitamin value and porosity; improved color and flavor of biscuit. 1 tbl, 2 ex