FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries.
SUBSTANCE: method involves providing raw material and preparing sugar-protein mixture; kneading dough; forming farinaceous confectionery dough pieces; baking and finishing resultant products. Sugar-protein mixture is prepared using dry soya protein isolate produced from genetically non-modified soya by aqueous extraction process, with protein content making 90-92.5%, and water used in predetermined ratio; thoroughly mixing soya protein isolate and water and leaving mixture for swelling; whipping resultant suspension with powdered sugar.
EFFECT: provision for producing of dough pieces which do not spread during baking, and ready products having distinct pattern on their surface.
1 tbl, 4 ex
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