METHOD FOR MANUFACTURING BISCUITS WITH VEGETABLE ADDITIVE Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: method for manufacturing biscuits with vegetable additive is proposed, comprising making the emulsion from granulated sugar and an egg processing product, kneading the dough from wheat flour and the emulsion obtained with a vegetable additive, moulding dough pieces and baking, wherein the vegetative additive is represented by wakame seaweed puree at its ratio to the dough weight 10:20 wt %, while for pureeing the dried seaweed is soaked in water with the temperature of 50°C with the mash ratio of 1:10, and is homogenized after swelling within 7±2 minutes till obtaining the puree with the particles size of no more than 0.3 mm, wherein while processing the eggs, egg whites are separated from yolks; furthermore, the whites are whipped with sugar in solid foam, using 70% of its content in the recipe, and the yolks are rubbed white with the remaining sugar, then the yolks are mixed with flour, the seaweed puree is added in the amount of 10-20 wt % from the doughweight, and the whipped egg whites are gradually eintroduced with stirring the mass by stirring movements bottom up. Wherein the biscuits are formed with the diameter of 4 cm and baked in a preheated oven at the temperature of 150-155°C for 20-22 minutes, wherein the first 15 minutes after baking the biscuits are not disturbed, the oven is half-open in 20-22 minutes after baking, and the biscuits are maintained for 12-14 minutes, then removed.

EFFECT: obtaining sufficiently wholesome food product which can be consumed by many segments of the population, enriched with additional vitamins such as A, C, B group, trace elements such as iodine, magnesium and calcium, and dietary fibers.

3 cl, 2 dwg, 4 tbl, 3 ex