FIELD: food industry.
SUBSTANCE: invention relates to food industry. The dough composition for biscuit semi-product manufacture includes prime grade bakery wheat flour, potato starch, sugar sand, melange. Additionally the composition contains Beneo™ ST inulin or Beneo™ P95 oligofructose or inulin enriched with Beneo™ Synergyl oligofructose in an amount of 30 % of the sugar sand weight and 19 % of the melange weight in terms of dry substance. The components are preliminarily soaked in water at a temperature of 20-30°C, at a ratio of inulin to water or oligofructose to water being 3:2, during 1 hour.
EFFECT: invention allows to impart functional properties to the biscuit semi-product, improve the quality, reduce the energy value and enrich the product with food fibres.
2 tbl, 3 ex
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