DIETARY LOW-CARB PASTRY DOUGH AND THE METHOD FOR PREPARATION OF CONFECTIONERY Russian patent published in 2021 - IPC A21D13/04 A21D13/62 A21D13/32 

FIELD: food industry.

SUBSTANCE: invention relates to the confectionery industry, to products manufactured taking into account the recommendation to reduce the use of high-carbohydrate foods and added sugar in food. A dietary low-carb pastry dough is proposed, which consists of celery root flour, orange flour, black cumin flour, cherry flour, flaxseed flour, almond flour, chicory syrup, soluble dietary fiber from chicory roots, dietary fiber from pea shells, low-fat soft cottage cheese, butter and eggs, with the following weight ratio of the initial components, wt. %: flour from celery root 6-8; flour from orange 1-2; black cumin flour 2-4; cherry flour 14-18; flaxseed flour 6-8; almond flour 12-14; chicory syrup 6-8; soluble dietary fiber from chicory roots 5-7; dietary fiber from pea shells 11-14; low-fat soft cottage cheese 17-21; butter 1-3; eggs 6-8. At the same time, dietary low-carb pastry dough additionally contains spices. A method for preparing a confectionery product using this dough is also proposed, in which flour from root celery, cherry, orange, black cumin, linseed and almond flour is mixed, while pre-frozen butter is added to the mixture, cut to a size of 10×10 mm, and kneaded to a state of fine, homogeneous crumbs, then skimmed soft cottage cheese, chicory syrup, soluble dietary fiber from chicory roots, dietary fiber from the shell of peas and eggs and kneading to a state of plastic smooth mass is continued, then the mass is rolled out into a layer of about 2 cm, a tartlet is formed and frozen at a temperature of minus 12-15°C for 9-11 minutes, and then it is baked at a temperature of 150-160°C for 12-15 minutes. At the same time, spices are additionally added for the preparation of the confectionery.

EFFECT: invention makes it possible to obtain a confectionery product of low calorie content, with a low glycemic index, without the use of sugar and typical flour, while preserving the taste properties and the usual texture, while maintaining the balance of proteins, fats, carbohydrates, as well as organoleptic properties.

4 cl, 1 tbl