METHOD FOR PRODUCING OF BUTTER BISCUIT Russian patent published in 2007 - IPC A21D13/08 

FIELD: food-processing industry, in particular, production of farinaceous confectioneries rich in dietary feeding components.

SUBSTANCE: method involves preparing emulsion by mixing fatty component with sand sugar or powdered sugar during 1-2 min for producing of mixture of sour cream-like consistency; simultaneously preparing wheat fibers from vegetative part of wheat by alternatively treating it with hot and cold water; cleaning wheat cells from contaminants, starch and grinding resultant mass; subjecting resultant mass to conditioning, grinding and drying on drum surface or by spraying process for producing of fibers from which genetically modified components of phytic acid are separated, said fibers being 80-500 micron long and 20-25 micron thick; holding fibers in water having temperature of 17-22 C during 40-45 min, said water being used in an amount exceeding amount of fibers by 4-8 times; introducing wheat fibers into emulsion in an amount of 2-8% by weight of flour in ready biscuit and whipping during 9-10 min at rotational speed of working tool of 250-300 rev/min; kneading dough by gradually adding receipt components into resultant mass; forming dough by forcing out through die openings or by depositing and baking dough pieces at temperature of 200-250 C during 3-15 min.

EFFECT: provision for obtaining of ecologically clean product having improved quality, uniform structure and plasticity, and wider range of prophylactic products.

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