METHOD OF PRODUCING BISCUIT

摘要

FIELD: confectionery industry and public catering. SUBSTANCE: method involves preparing soya paste, which is used as partial substitute of sugar-egg mixture for aerating in an amount of 25-30 wt% or part of flour and starch in an amount of 25-30 wt%; aerating resultant mixture until volume increases by 3.0-3.5 times; kneading dough and baking for obtaining finished product. Method allows porosity to be increased by 25-40%. EFFECT: increased biological value of biscuit semi-finished product, increased content of vitamins and mineral substances, wider range of products, improved organoleptical properties and reduced energy value of biscuit. 4 ex