METHOD OF PREPARING HALF-FINISHED BISCUIT OF HIGH NUTRITIVE VALUE Russian patent published in 2009 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and in particular to method of preparing half-finished biscuits for pies and cakes and can be used in confectionary industry and public catering enterprises. Method comprises beating hen eggs with sugar, mixing premium wheat flour in this egg and sugar mass, dough kneading, its moulding and baking. Egg and sugar mass is beaten for 1-2 minutes whereafter it is additionally mixed with soy enriching agent "Okara", prior kept in drinking water in a one-to-three ratio at a temperature of 30°C for 10-15 minutes, in amount of 3-4% to the mass of dough. Derived mass is beaten for another 5 minutes at kneading trough rotational rate 14 s^-1. Dough kneading is carried out at the appropriate ratio of components. Dough is baked at a temperature of 180°C for 7-10 minutes whereupon baking endures for another 25-40 minutes since temperature is increased to 200°C. Therewith quality and nutritive value of biscuit increase ensured by enriching it with protein, dietary fibres and micronutrients. Also quality index of half-finished and finished products increase while consumption of sugar and hen eggs reduce and hardening process slows down.

EFFECT: increasing quality and nutritive value of biscuit ensured by enriching it with protein, dietary fibres and micronutrients and also increasing quality index of half-finished and finished products, reducing consumption of sugar and hen eggs and slowing down hardening process.

4 tbl, 3 ex