MANUFACTURING METHOD OF BISCUIT SEMIPRODUCT Russian patent published in 2009 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to bakery, confectionary industry and mass feeding, namely to dough production method for biscuit or cookies made of batter. Method provides for obtaining of fermentative modified product of barley grains by soaking of whole barley grains in water solution, containing enzyme preparation "Pentopan 500 BG" in quantity of 0.15% of barley grain solids mass at temperature 45°C, media pH - 4-4.5, at the water duty 1:4 during 2.5 hours. After that hydrolizate dispertion is performed, drying till moisture content 6%, mixing of barley fermentative modified product with water in ratio 1:1 at temperature 30°C and constant mixing. Water-product mixture is kneaded during 10-15 minutes. After that this mixture is added to whipped egg-sugar mixture. After that dough is kneaded, formed and products are baked.

EFFECT: quality of semi-product increases, its food and biological value increases, as well as stability during storage with simultaneous decrease of ready-made biscuit cost, calorie content raw material resources base is expanded, technological process reduces.

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