FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products. Dough composition for production of functional purpose biscuits includes wheat flour, mixture of palatinose and citrose, taken in ratio 2:1, sea-buckthorn extraction cake, rice starch Remyline in amount of 2 % of flour weight, baking soda, salt, lactic acid, yeast and water, at following ratio of initial components of mixture, wt%: wheat flour - 60.0-70.0, mixture of palatinose and citrose - 2.0-4.0, sea-buckthorn extraction cake - 5.0-9.0, rice starch Remyline - 1.2-1.4, baking soda - 0.3-0.5, salt - 1.2-1.4, lactic acid - 0.16-0.18, yeast - 1.6-1.8, water - balance.
EFFECT: invention enables to produce a finished product with enhanced nutritional value, improved brittleness and low fragility.
1 cl, 2 tbl
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