METHOD FOR PRODUCING SPONGE AERATED BISCUITS WITH INCREASED NUTRITIONAL VALUE Russian patent published in 2018 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: in the method, egg melange is whipped with sugar powder at the kneading body rotation speed of 700-800 min^-1 for 5-7 minutes before increasing the mixture volume 2.5-3 times. Flour from wholemeal corn grain and flour from wholemeal chickpea seeds, taken at the ratio of 60:40, respectively, are introduced. The mixture is stirred at the kneading body rotation speed of 300-400 min^-1 for 10-15 s. Sesame seeds are added and stirred for another 10 s. The kneaded dough is poured into confectionery moulds and baked at a temperature of 160-200°C for 7-10 minutes. The baked products are cooled to a temperature of 35-40°C and packed. The dough is prepared with the humidity of 28±1% with the following content of the formulation components, kg: flour from wholemeal corn grain - 280, flour from wholemeal chickpea seeds - 187, sugar powder - 348, egg melange - 357, sesame - 109.

EFFECT: invention allows to improve the quality of finished products, to increase the nutritional and biological value, to expand the range of flour confectionery products of preventive orientation.

3 tbl, 2 ex