METHOD OF PRODUCING BUTTER COOKIES Russian patent published in 2023 - IPC A21D8/02 A21D2/36 A21D13/80 

FIELD: food industry; confectionery.

SUBSTANCE: invention can be used in the production of functional butter cookies enriched with carotenoids. The method of producing butter cookies includes preparing and mixing components, dough shaping, slicing, baking and cooling, the said dough is prepared using the following: pumpkin puree, pumpkin seed flour, wheat flour, potato starch, powdered sugar, camelina oil, pistachios, dried lingonberries and salt. Pumpkin puree is obtained by two-stage heat treatment of pumpkin — blanching at a temperature of 75± 3°C for 10 minutes, followed by grinding and high-temperature short-term heating for 3–5 minutes to a temperature of 120–128°C followed by wiping. The initial components are included in the following ratio, wt.%: 6.8–8.0 of pumpkin puree, 15.8–19.4 of pumpkin seed flour, 35.8–38.6 of wheat flour, 3.7–5.0 of potato starch, 14.0–15.5 of powdered sugar, 4.8–6.0 of camelina oil, 5.7–7.0 of pistachios, 5.7–7.0 of dried lingonberries, 0.9–1.1 of salt.

EFFECT: invention makes it possible to obtain a finished product with a pleasant taste, aroma and a high content of carotenoids.

1 cl, 2 tbl, 1 ex