METHOD OF MANUFACTURING WHIPPED BISCUIT ON BASIS OF TRITICALE FLOUR Russian patent published in 2019 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. In the method of production of whipped biscuit pre-prepared mixture of citric acid and water, or a mixture of concentrated apple juice and water, is loaded into the mixing chamber, Ukro triticale seeded flour is metered into the mixing chamber and the components are intensively mixed at a rotational speed of the mixing organ at 650 rpm for 2.5 minutes. Then, an emulsion is introduced, which, in the case of using a mixture of citric acid and water, consists of granulated sugar, vanillin, cream confectionery margarine and dried whole milk, or an emulsion, which, in the case of using a mixture of concentrated apple juice and water, consists of granulated sugar and cream pastry margarine, mix the components for 4 minutes. Hermetically close the chamber and knock under air pressure of 5 atm at a frequency of rotation of the kneading organ 100 rpm for 60 seconds to obtain a bulk mass of 0.45 g/cm³. Resulting whipped dough is metered into metal molds and baked billet at a temperature of 185–195 °C for 20 min. Dough is prepared with the following mass ratio of components, g: Ukro seeded triticale flour – 370 g, granulated sugar – 330 g, creamy margarine – 150 g, whole milk powder – 150 g, citric acid – 2 g, vanillin 0.3 g, drinking water – based on 35 % dough moisture, or seeded Ukro triticale flour – 390 g, granulated sugar – 300 g, creamy margarine – 160 g, concentrated apple juice – 150 g, drinking water – based on dough moisture 35 %.

EFFECT: invention allows to improve the quality of products by organoleptic and physico-chemical parameters, expand the range, increase shelf life, get functional products with improved nutritional value due to the increased content of essential amino acids, dietary fiber, vitamins B, A, E, PP and mineral substances.

1 cl, 1 tbl, 3 ex