METHOD OF PREPARING BISCUIT WITH VEGETABLE ADDITIVES

摘要

FIELD: confectionery industry and public catering. SUBSTANCE: method involves mixing melange with sugar and vegetable puree, whipping the mass, flour introduction, dough kneading, its filling in forms, baking, cooling and ageing. Puree of sugar beet is used as vegetable one in the amount of 69-72% to flour mass. Melange and sugar are introduced in the amount 131-133 and 76-77% to flour mass, respectively. EFFECT: improved organoleptical and dietetic properties, reduced consumption of raw material, broadened assortment of biscuits products. 1 tbl, 5 ex