PREPARATION METHOD OF FLOUR CONFECTIONERY GOODS Russian patent published in 2008 - IPC A21D13/08 

FIELD: food products; confectionery goods.

SUBSTANCE: this method includes preparation of emulsion by mixing of fat phase, sugar, salt, milk products, ant crystallizing agent, aerating agent, flavouring matter, phospholipids and water. Then the dough is prepared by the blending of emulsion with wheat flour. One forms the dough, bakes the dough pieces, cools the prepared goods and packs them. While preparing emulsion one uses the powder of pumpkin pomace. Pomace is made by grounding the pumpkin pomace in thin, spiral rotating film of 0.1-0.5 mm with pulsing pressure gradient of 20-40 MPa and at the temperature of 20-30°C. The quantity of pomace powder is 1-3% of the prepared flour good weight. As the phospholipids one uses the phospholipid product received from the extraction of phospholipid concentrates with the help of ethanol, the ratio is phospholipid concentrates - ethanol (1:3)÷(1:7) and temperature 40-60°C. The process is followed by the formation of ethanol-soluble and ethanol-innsoluble phospholipid fractions, separation of ethanol-soluble and ethanol-insoluble fractions and vacuum removing of the ethanol-soluble fraction with receiving of the phospholipids product. In this case the quantity of phospholipids product is 0.5-3.0% of the prepared flour good mass.

EFFECT: has advanced consumer properties and increased storage period.

1tbl, 2 ex