SHORTBREAD PRODUCTION METHOD Russian patent published in 2017 - IPC A21D13/80 A21D13/66 A21D2/36 

FIELD: food industry.

SUBSTANCE: shortbread production method involves mixing the components in stages, wherein at the first stage of dough kneading, a functional additive previously dissolved in molten margarine, sugar, treacle, and a flavouring are introduced; at the second stage, oatmeal is "brewed", water is introduced, dough is kneaded, then moulded, baked, and cooled. Additionally, at the second stage, brown rice flour taken at the ratio of 1:2 to oatmeal is introduced. Brewing is carried out with hot water at a temperature of 60-65°C. As a functional additive, the mixture of SUPERCEL® Psillium dietary fibers and cake from pine nut kernels, taken at the ratio of 1:10, is used. As a flavouring, almond extract obtained from bitter almond varieties is used. As oatmeal, Provena gluten-free oatmeal is used. The initial components in the mixture are used at the following ratio (wt %): oatmeal 30-34, brown rice flour 15-17, margarine 12-15, 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.

EFFECT: reducing the caloric content, increasing the content of dietary fibers, while the dough has high structure-forming properties.

2 cl, 1 tbl, 3 ex