METHOD FOR PRODUCING FROZEN SEMI-FINISHED SHORT PASTE Russian patent published in 2023 - IPC A21D8/02 A21D13/00 A21D13/80 

FIELD: confectionery industry.

SUBSTANCE: invention can be used in the production of flour confectionery semi-finished products and products with reduced gluten content. A method is proposed for obtaining a frozen semi-finished shortcrust pastry, including the preparation of a protein-pectin mixture, for which purpose egg protein is mixed with a mixture of pectin substances, in the form of apple low-esterified pectin and citrus high-esterified pectin, taken in a ratio of 1:1, left for 30 minutes to swell, whereas beat butter, granulated sugar and egg yolk are whipped until a homogeneous mass is obtained, to which a flour mixture of rye and corn white flour is added in a ratio of 1:1, salt, soda, the prepared protein-pectin mixture, and the resulting dough are left at rest for 30 minutes for settling, after which the resulting semi-finished product is subjected to deep freezing at a temperature of minus 35-40°C followed by storage at minus 18°C, with the following content of the initial components, g: rye flour 300; white cornmeal 300; granulated sugar 120; butter 400; a mixture of low esterified apple and high esterified citrus pectin 40; egg 1x; salt 3; soda 3.

EFFECT: obtaining a frozen semi-finished shortcrust pastry product for making cookies without loss of quality, with a low gluten content, with a reduced energy value, the possibility of long-term storage, preservation of nutritional and biological value, and technological properties.

1 cl, 3 tbl