BUTTER BISCUIT OF FUNCTIONAL PURPOSE Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: butter biscuit of functional purpose includes wheat flour, water in an amount ensuring the finished dough humidity of 16-17.5%, margarine, egg powder and baking yeast, a vegetable filler in the form of alfalfa and sainfoin seed powder at a ratio of 1:3 with the particles size of 10-20 microns, a functional additive in the form of a mixture of ground kernels of cherry and apricot pits, at the ratio of 5:3 in an amount of 4% by weight of wheat flour, as well as pekmez of white mulberry fruits. The components are used in the following proportions in the mixture by wt %: wheat flour 38.0-43.0, margarine 22.0-31.0, egg powder 1.4-2.6, baking yeast 0.8-2.3, powder from alfalfa and sainfoin seeds 6.0-8.0, the mixture of ground kernels of cherry and apricot pits 1.5-1.7, pekmez of white mulberry fruits 1.8-2.2, water - the rest. The kernels of cherry and apricot pits are used pre-cooked in boiling water for 10-12 minutes and dried at the temperature of 80-85°C. The powder from alfalfa and sainfoin seeds is obtained by grinding the seeds in rotary roller disintegrator at the mechanochemical processing frequency of 140 Hz and the rotor speed of 15 c^-1.

EFFECT: invention allows to obtain a product with a new original taste and increased nutritional value.

3 cl, 1 tbl, 3 ex