METHOD FOR PREPARING HARD DOUGH BISCUITS OF INCREASED FOOD AND BIOLOGICAL VALUE Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: method for preparing hard dough biscuits of increased food and biological value is proposed, including preparing raw materials for kneading, preparing the flour ingredient, preparing an emulsion of liquid components, kneading dough, rolling it, maturing, moulding, baking and cooling the cookies, wherein the flour component is prepared by mixing wheat flour of Class I with combined soy and citrus flour or soy and ginger flour at a ratio of 3: 1 respectively; maturing the dough is performed twice: the first one for 30 minutes, the second one for 10 minutes; and baking is carried out in two stages: the first stage at a temperature of 120°C for 5-7 min., the second stage at a temperature of 180°C for 7-10 min. The combined soy and ginger or soy and citrus flour is obtained by mixing equal amounts of the swollen soya seeds, chopped fresh ginger or chopped fresh citrus peel, their grinding in water with heating to obtain a finely dispersed suspension with simultaneous extraction of soluble substances, coagulation of proteins and other substances in the resulting extract to form the serum and the protein-carbohydrate-vitamin residue which is dried and ground into flour. Invention provides to manufacture hard dough biscuits, in which the protein content is increased by 60%, the mineral content by 43%, vitamin C is present in an amount of 9.2-16.6%, the vitamin E content is increased by 0.6 mg by 100 g of the product, whereas the total carbohydrate content is reduced by 11%, while the content of dietary fibers in the product is increased by 1.9-2.0 g at 100 g, i.e. 18.5% of their recommended daily allowance, which can be produced on standard equipment at the enterprises of the confectionery and baking industry or catering.

EFFECT: improving the useful properties of the product.

1 dwg, 4 tbl, 1 ex