ENRICHED BUTTER BISCUITS Russian patent published in 2021 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of flour confectionery products. Proposed enriched butter biscuits made from wheat flour, fat and vegetable components, in which whole wheat flour is used as wheat flour, as a fat component - a fatty product of enzymatic transesterification containing omega-3 fatty acids, and as a plant component - spirulina, and additionally containing white sugar, sodium bicarbonate and ammonium carbonate, while the fatty product of enzymatic transesterification, containing omega-3 fatty acids, is whipped at room temperature with white sugar crushed for 2-3 minutes to obtain a fat mass, then sodium bicarbonate, ammonium carbonate and pre-crushed spirulina are added to the sifted whole wheat flour, stir for 1-2 minutes until all components are evenly distributed to obtain a flour mixture, then the whipped fat mass is poured into the flour mixture and the dough is kneaded for 5-7 minutes, then the dough is rolled into a layer 2-3 mm thick, blanks are formed and baked at a temperature of 190-200°С for 17 minutes, with the following ratio initial components, kg per 1000 kg of finished products: whole grain wheat flour 632.42; fatty product of enzymatic transesterification 250.65; white sugar 204.37; spirulina 6.46; sodium bicarbonate 3; ammonium carbonate 1.36.

EFFECT: improved quality, increased nutritional value and increased shelf life of butter biscuits due to joint use and synergism of the action of whole wheat flour, enzymatic interesterification fat product containing omega-3 fatty acids, and spirulina, as well as expansion of the range of functional products.

1 cl, 14 tbl, 2 ex