FIELD: food industry.
SUBSTANCE: invention relates to food industry. The sugar cookie making method involves dough preparation by way of simultaneous mixing of flour, sugar, margarine, egg yolks and salt, kneading dough and baking products with subsequent cooling. The flour is represented by triticale flour with pectin at a ratio of 100:1. Prior to kneading the flour and pectin mixture is maintained during no more than 30 minutes.
EFFECT: proposed method for making sugar cookie allows to produce a product with low caloric content and enhanced food value as well as increase storage life up to 4 months.
2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PREPARATION OF SUGAR COOKIE | 2010 |
|
RU2436386C1 |
| METHOD FOR PRODUCING FROZEN SEMI-FINISHED SHORT PASTE | 2022 |
|
RU2793815C1 |
| DOUGH COMPOSITION FOR PANNED CAKE BREAD | 2010 |
|
RU2449541C1 |
| METHOD FOR PRODUCTION OF FLOUR CONFECTIONARY PRODUCTS | 2015 |
|
RU2583617C1 |
| INGREDIENT COMPOSITION (FORMULATION) AND METHOD FOR PRODUCING OATMEAL COOKIES USING A FUNCTIONAL INGREDIENT - PECTIN OF SCOTS PINE WOOD GREENERY | 2016 |
|
RU2694574C2 |
| PANNED CAKE BREAD PRODUCTION METHOD | 2010 |
|
RU2449540C1 |
| COMPOSITION FOR COOKIE PREPARATION AND METHOD OF ITS PRODUCTION | 1999 |
|
RU2177227C2 |
| METHOD FOR MANUFACTURING BISCUITS WITH VEGETABLE ADDITIVE | 2015 |
|
RU2620638C2 |
| CUPCAKE ON BANANA FLOUR AND MILK WHEY | 2019 |
|
RU2732587C1 |
| BAKERY ARTICLE FROM TRITICALE WHITE FLOUR | 2004 |
|
RU2266653C1 |
