METHOD FOR PRODUCTION OF FLOUR CONFECTIONARY PRODUCTS OF DIETARY PURPOSE Russian patent published in 2016 - IPC A21D13/08 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products for dietary purpose. Method for production of flour confectionary products of dietary purpose in form of hard-dough cookies involves mixing invert syrup, water at temperature of 18-23 °C in an amount which provides ready dough moisture content of 23-26 %, emulsifying agent, stevioside and flavouring component by homogenisation, emulsion preparation by mixing recipe mixture from homogeniser and margarine, kneading by mixing emulsion with a flour mixture and legume semi-product, proofing, rolling, moulding, baking, cooling. Flour mixture used is a mixture of wheat flour and wheat bran, taken in ratio (90-85):(10-15). Emulsifying agent is a phospholipid product "FEIS". Flavouring component is pan salt, and legume semi-product is black beans. At stage of kneading, method includes adding a milk component in form of powdered defatted milk and chemical baking powder. Flour product is prepared using following ratio of initial components in mixture, wt%; mixture of wheat flour and wheat bran - 52.0-58.0, stevioside - 0.02-0.03, margarine - 12.0-15.0, powdered defatted milk - 2.0-2.8, phospholipid product "FEIS" - 1.6-2.0, black bean flour - 4.0-6.0, chemical baking powder - 0.06-0.08, invert syrup - 1.7-2.1, pan salt - 0.5-0.65, water - balance.

EFFECT: invention enables to obtain a finished ready product with low energy value and sugar capacity.

1 cl, 1 tbl, 3 ex