FIELD: food industry.
SUBSTANCE: method comprises preparing a biscuit semi-finished product in two stages. With the introduction of melange, a sweet component, invert syrup, glycerin, a milk protein additive, baking soda, table salt, an emulsifier, water, stirring the components and introducing wheat flour and corn starch at the second stage. Whipping, baking, cooling, cutting into continuous strips, applying the composition for impregnation and the composition for spreading thereon, moulding the finished product in the form of mini-rolls from the sheets are carried out. While introducing the flour, flour from pumpkin pulp, taken in relation to the wheat flour 1:5, is introduced simultaneously. As a sweet component, stevioside is used. A milk protein additive obtained by mixing milk whey powder and goat milk powder, taken at the ratio of 2:1, is used. Baking is carried out for 15-20 minutes at the temperature of 190-200°C.
EFFECT: invention allows to improve the quality of finished products, to increase the nutritional value, to reduce the sugar content and the energy value, to improve structural and mechanical indices.
4 cl, 1 tbl, 3 ex
