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

FIELD: baking, confectionery industry, and public catering, in particular, production of biscuit dough for obtaining of tortes or cookies.

SUBSTANCE: method involves aerating mélange, sand sugar with pectin-containing raw material used in an amount of 15-30% by total weight of mélange until initial volume is increased by 2.5 times; introducing enzyme-modified product or mixture of flour and enzyme-modified product of oats grain used in an amount of at least 50% by weight of flour; preparing enzyme-modified product from oats grain by soaking whole oats grain in solution containing mixture of cellulytic enzyme preparation Celloviridine and Fungamilla used in an amount of 0.25% by weight of dry substance of oats grain at temperature of 40 C during 2.5 hours; dispersing resultant hydrolysate and grinding until moisture content reaches 6%.

EFFECT: increased stability of dough to mechanical action, increased biological and nutrient value, reduced production costs, wider accessibility of raw material, and reduced time of production process.

4 tbl, 4 ex