METHOD FOR PRODUCTION OF CONFECTIONARY FLOUR PRODUCTS Russian patent published in 2019 - IPC A21D13/80 A21D13/64 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. One proposes a floury confectionary goods preparation method envisaging recipe raw materials mixing, sugar dough kneading, billets molding and baking, wherein the dough is additionally added with a protein additive obtained by washing biomass of insect larvae at temperature t 20–125 °C for 2–20 minutes, degreasing, milling and extraction of protein, removing chitin and non-dissolved components, into starter extract consisting of mono-cultures Lactobacillus curvatus, Lactobacillus paracasei, Lactobacillus fermentum, Bifidobacterium bifidum, Pediococcus acidilactici, Saccharomyces cerevisiae or mixture thereof, stirring, ripening, removing whey, separating and drying the protein paste, wherein the initial recipe components are taken at the following content, wt.%: dry milk 2.6–3.9; protein additive 1.0–20.0; potato starch 4.0–4.6; granulated sugar – 5.5–14.0; margarine – 12.1–17.2; egg product (melange) 2.4–6.6; invert syrup 5.0–10.0; salt 0.34–0.4; drinking soda 0.16–0.4; flavoring agents 0.2–0.3; wheat flour – the rest.

EFFECT: invention allows to increase biological value of flour confectionary products of preventive orientation, with reduced content of gluten, to expand the range of gluten-free flour confectionary products.

1 cl, 2 dwg, 2 tbl, 3 ex