FOOD COMPOSITION FOR PRODUCING SHORTBREAD BISCUITS Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: food composition for producing shortbread biscuits includes oatmeal, granulated sugar, treacle, a flavouring, a functional additive dissolved in molten margarine. The composition additionally contains brown rice flour taken in the amount of 1:2 to oatmeal; as a functional additive, it comprises the mixture of SUPERCEL® Psyllium dietary fibers and cake from pine nut kernels at the ratio of 1:10; as a flavouring, it includes almond extract obtained from bitter almond varieties. The components are used at the following mixing ratio, wt %: oatmeal 30-34, brown rice flour 15-17, margarine 12-15, the mixture of SUPERCEL® Psillium dietary fibers and cake from pine nut kernels 6-8, almond extract 0.7-1.2, granulated sugar 14-18, treacle 10-12, water - the rest. As oatmeal, Provena gluten-free oatmeal can be used.

EFFECT: invention allows to reduce the caloric content of the product, to increase the content of dietary fibers, and to increase the structure-forming dough properties.

2 cl, 2 tbl