FLOUR CONFECTIONERY PRODUCT PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of cakes and is to be used at bakery, confectionary industry and public catering enterprises. The method envisages preparation and mixing of softened margarine, dry wheat gluten, a vegetal raw material semi-product, a milk filler, a sweetening agent and melange, the mixture whipping, piece moulding, baking, cooling and sprinkling with sugar powder. During the components preparation one additionally introduces cinnamon; the vegetal raw material semi-product is represented by grape seeds and buckwheat groats at a ratio of 1:1, produced by the method of mechanochemical activation in the rotor and roller disintegrator at mechanochemical treatment frequency equal to 128 Hz and rotation frequency equal to 16 s^-1 at a temperature of 25-30°C under the pressure in the operational elements contact zone amounting to 30 MPa. The milk filler us represented by a mixture consisting of enriched defatted milk and Biopect pectin-and-cellulose compound at a ratio of 1:2. The sweetening agent is represented by stevioside. The mixture whipping is performed in a melangeur till viscosity is equal to 1300 Pa·s. After whipping one additionally introduces ammonium carbonate and food culinary salt. Dough is kneaded; baking is performed at a temperature of 170-185°C during 30-35 min at the following components ratio in the mixture, wt %: dry wheat gluten - 2.25-10.43, vegetal raw material semi-product - 55.85-75.62, milk filler - 7.11-20.45, stevioside - 0.1-0.5, margarine - 10.15-20.72, melange - 3.05-8.10, cinnamon - 0.5-1.5, ammonium carbonate - 0.4-1.2, food culinary salt - 0.7-0.9. Cinnamon is mixed with margarine heated to a temperature of 35-40°C and the milk filler till viscosity is 850-950 Pa·s. Cinnamon is used in the form of powder with particles sized 10-200 mcm or in the form of grit with particles sized 300-3000 mcm; the defatted milk is enriched with dry soya whey and girasol concentrate at a ratio of 150:2:1.

EFFECT: invention ensures elaboration of a method for production of a flour confectionary product with reduced caloric content as well as extension of the range of flour confectionary products and food enterprises raw material base.

4 cl, 1 tbl, 3 ex