FLOUR CONFECTIONARY PRODUCT - BISCUIT WITH INCREASED NUTRITIVE VALUE, AND METHOD OF ITS PRODUCTION
	PYANIKOVA E A; KOVALEVA A E; PAVLOVA A E; PAVLOVA E E
	2024-03-14
专利权人	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
申请日期	2024-03-14
专利号	RU2829364-C1
成果简介	NOVELTY - Invention relates to food industry, namely to production of flour confectionary products. Cookie production method involves preparation of a mixture of prime grade wheat flour, black caraway flour and potato starch at ratio of 18:5:5, kneading dough of the prepared flour mixture, salt and soda, freshly frozen apple refuses. Apple refuses are pre-defrosted at room temperature 22±2 °C and rubbed through a sieve to remove seeds and pith. Then the mass is kneaded for 1-2 minutes until a homogeneous consistency is obtained and then softened table margarine with 60% fat content is added to the mass. Mixing is carried out for 5-7 minutes with the kneading tool rotation frequency of 40-60 rpm to the state of a plastic smooth mass. Dough is rolled out into layers with thickness of 4-6 mm, cookies of various shapes – round, rectangular, shaped with weight of 40-50 g are formed. Then one performs preparation of a mixture of sea salt and sesame, washing the surface of the cookie with egg white, sprinkling the surface with a mixture of sea salt and sesame. Then baking is carried out at temperature of 240 °C in an oven with convection for 13-15 minutes and cooling on mesh trays at temperature of 22 °C. Components are used at the following ratio, wt.%: prime grade wheat flour – 26.3, black caraway flour – 7.3, freshly frozen apple refuses – 34.3, potato starch – 7.3, table margarine with 60% fat content – 21.9, soda – 1.0, edible salt – 0.45, sea salt – 0.45, sesame seeds – 0.3, egg white for wash – 0.7. USE - Food industry. ADVANTAGE - Invention allows to expand the range of flour confectionary products and to obtain a product with increased nutritive value, with improved vitamin and mineral composition. 2 cl, 3 tbl
IPC 分类号	A21D-013/062 ; A21D-013/80 ; A21D-002/36
国家	俄罗斯
专业领域	化学化工
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/17723
专题	中国科学院新疆生态与地理研究所
作者单位	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
推荐引用方式 GB/T 7714	PYANIKOVA E A,KOVALEVA A E,PAVLOVA A E,et al. FLOUR CONFECTIONARY PRODUCT - BISCUIT WITH INCREASED NUTRITIVE VALUE, AND METHOD OF ITS PRODUCTION. RU2829364-C1[P]. 2024.

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