METHOD FOR PREPARING OF FARINACEOUS CONFECTIONERY Russian patent published in 2008 - IPC A21D13/08 

FIELD: food-processing industry, in particular, production of farinaceous confectioneries for prophylactic diet.

SUBSTANCE: method involves preparing emulsion by mixing fatty phase, sugar, salt, milk products, anti-crystallizer, aerating agent, aromatizing agent, water, and emulsifier; preparing dough by mixing emulsion with wheat flour; forming dough; baking dough pieces; cooling ready products; placing into containers and packaging. For preparing of emulsion, protein-pumpkin-oil paste is used as emulsifier. Paste is produced by simultaneously drying and grinding pumpkin pomace and performing extraction using vegetable refined deodorized oil in thin, spirally rotating film having thickness of 0.1-0.2 mm at pressure gradient of 5-10 MPa, temperature of 20-30 C, and pumpkin pomace-vegetable oil ratio of (40-60)-(60-40). Thereafter, mixture is subjected to separation for producing of protein-pumpkin-oil paste, with amount of said paste making 3-5% by weight of ready farinaceous confectionery.

EFFECT: improved consumer properties and nutritive value, and prolonged storage life of farinaceous confectionery.

1 tbl, 3 ex