SOFT BISCUITS WITH HIGH PROTEIN CONTENT Russian patent published in 2020 - IPC A21D13/64 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to a soft bakery with high protein content and methods for making the product. Disclosed is a multi-textured soft baked food product containing total protein content in a soft baked food product, wherein the total protein content includes a protein component, wherein the protein component includes from about 20 g to about 30 g per 100 g of the soft baked food product, and wherein protein component comprises part of powdered protein source and part of protein source in form of solid particles, wherein: part of the powdered protein source is present in the protein component in amount of 35 wt. % to 85 wt. % of the protein component and part of the protein source in the form of solid particles is present in the protein component in amount of 15 wt. % to 65 wt. % of the protein component, wherein protein source in form of solid particles has protein content of at least 50 wt. %, and wherein protein source in form of solid particles consists of granules having at least one size which is greater than or equal to 1 mm. Disclosed is a multi-textured soft baked food product containing grain flour which is present in an amount of at least 4 wt. % of a soft baked food product, and total protein content in the soft baked food product, wherein the total protein content includes a protein component, the protein component comprising from about 20 g to about 30 g per 100 g of the soft baked food product, and wherein protein component includes part of powdered protein source and part of protein source in form of solid particles, having protein content of at least 50 wt. %, and wherein protein source in form of solid particles consists of granules having at least one size which is greater than or equal to 1 mm; and wherein soft baked food product has density of up to 0.92 g/cm³. Also disclosed is a method of producing a multimate-texture soft baked food product, comprising the steps of: preparation of dough containing grain flour and protein component containing part of powdered protein source and part of protein source in form of solid particles, wherein protein source in form of solid particles has protein content of at least 50 wt. %, and wherein protein source in form of solid particles consists of granules having at least one size which is greater than or equal to 1 mm; and wherein the powdery protein source is provided in an amount of approximately 35 wt. % to approximately 85 wt. % of the protein component, and the protein source in form of solid particles is provided in an amount of approximately 15 wt. % to approximately 65 wt. % of the protein component; and baking dough to provide multi-textured soft baked food product having total protein content, wherein total protein content includes a protein component, and wherein the protein component includes from about 20 g to about 30 g per 100 g of the soft baked food product.

EFFECT: invention provides a soft biscuit with high protein content and a method for producing an article which includes a protein component, taste sensations caused by multitexture, and crunchy inclusions contrasting with a moist base and requiring a long chewing basis.

27 cl, 9 tbl, 8 ex