METHOD FOR PRODUCING OF FARINACEOUS CONFECTIONERY

FIELD: food-processing industry, in particular, production of prophylactic farinaceous confectioneries. ^ SUBSTANCE: method involves preparing emulsion by mixing fatty phase, sugar, salt, milk products, anti-crystallizer, aeration agent, aromatizer, phospholipids, and water; preparing dough by mixing resultant emulsion with wheat flour; forming dough; baking dough pieces; cooling and packing ready products. For preparing of emulsion, fat-and-oil phospholipids product is used as phospholipids, said product being obtained by extracting of phospholipids concentrates using ethyl alcohol at phospholipids concentrates - ethyl alcohol ratio of (1:3) - (1:7) and at temperature of 40-60 C for producing of alcohol-soluble and alcohol-insoluble fractions of phospholipids. Method further involves separating alcohol-soluble phospholipids fraction from alcohol-insoluble phospholipids fraction and subsequently removing ethyl alcohol from alcohol-soluble fraction under vacuum for producing of fat-and-oil phospholipids product in an amount of 3.0-5% by weight of ready confectionery. ^ EFFECT: improved consumer and prophylactic properties and prolonged shelf life of farinaceous confectionery product. ^ 1 tbl, 3 ex