METHOD FOR PRODUCTION OF BISCUIT SEMI-PRODUCT WITH LOW GLUTEN CONTENT Russian patent published in 2024 - IPC A21D8/02 A21D13/80 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, confectionary production, in particular, to a method for production of a biscuit semi-product. Method for production of a biscuit semi-product with low gluten content involves whipping of protein until it increases in volume for 7 minutes, followed by whipping the yolk with sugar beet powder until it increases in volume for 10 minutes. Then one introduces recipe components: Pamyati Bambysheva variety light-grain rye flour, potato starch and essence into the whipped mass of yolk and sugar beet powder. Mixing is carried out with a mixer at the first speed for 2–4 minutes. Then one adds to the mixed mass the preliminarily prepared protein, and the mass is re-mixed with a silicone spatula to a homogeneous consistency. Ready dough with temperature of 19–20 °C and moisture content of 36–38% is poured into paper-lined forms or baking sheets with their filling on 2/3 of height, with dough surface levelling with a knife. Further, baking is carried out at temperature of 180–220 °C for 40-45 minutes. Then one performs cooling and curing for 8–10 hours. At that, for preparation of biscuit semi-product the components are used at the following ratio, kg per 1000 kg of ready product: flour from light-grain rye of Pamyati Bambysheva grade: 145.68; sugar beet powder: 291.36; potato starch: 194.24; chicken eggs: 469.2; essence: 2.42.

EFFECT: invention enables to obtain a product with increased nutritive value and reduced energy value, which gives the product dietary properties, as well as expanding the range of flour confectionery products.

1 cl, 2 dwg, 3 tbl, 1 ex