Technology of production of sand-saddle oven cookies using the additive

Abstract

Given that the deficiency of dietary fiber in the human body can lead to various diseases, by solving this problem is to develop the production of medical and preventive flour confectionery. The article substantiates the recipe and defines the technological parameters for the production of butter biscuits using corn, pea flour and new types of fats. A technology is recommended f or producing short-pastry cookies from 20% corn, 15% pea flour to the total mass of flour and using a new type of margarine, the melting point of which meets the requirements of GOST 52178 -2003. The dough obtained by the developed technology is characterized by increased friability, and the cookies baked from such a dough turn out to be friable.