METHOD FOR PREPARING FLOUR CONFECTIONERY Russian patent published in 2021 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. A method for preparing a flour confectionery product includes preparing an emulsion by mixing the fat phase, sugar, salt, invert syrup, baking powder, flavoring agent, water, protein-tomato-oil paste. Protein-tomato-oil paste is obtained by simultaneous grinding and extraction of tomato pomace with vegetable oil. Next, the dough is prepared by mixing the emulsion with starch and wheat flour, the dough is molded, and the dough pieces are baked. Inulin, pre-mixed with water at a temperature of 50-60°C, as well as fractionated phospholipids are additionally introduced into the emulsion. Fractionated phospholipids are obtained by mixing unrefined sunflower oil heated to a temperature of 85-90°C with a 9.3% aqueous solution of calcium chloride in an amount of 0.011% by weight of the oil and a 25% aqueous solution of magnesium chloride in an amount of 0.03% to mass of oil, exposure for 90-100 minutes, water hydration at a temperature of 60-50°C for 10 minutes with the addition of water in an amount of 1.8-2.4% of the mass of oil and separation of the phospholipid emulsion followed by its drying at a temperature 70-80°C and a residual pressure of no more than 5 kPa to a moisture content of 1%. The initial components are used at a certain ratio.

EFFECT: invention improves structural and mechanical properties of the dough, improves organoleptic characteristics of finished products, reduces their calorie content, increases the shelf life of finished products.

1 cl, 2 tbl, 3 ex