METHOD FOR PREPARING OF FARINACEOUS CONFECTIONERY

FIELD: food-processing industry, in particular, production of farinaceous confectioneries for prophylactic diet. ^ SUBSTANCE: method involves preparing emulsion by mixing fatty phase, sugar, salt, milk products, anti-crystallizer, aerating agent, aromatizing agent, phospholipids and water; preparing dough by mixing emulsion with wheat flour; forming dough; baking dough pieces; cooling ready products; placing into containers and packaging. For preparing of emulsion, phospholipids product is used as phospholipids, said product being prepared by extracting phospholipids concentrates using ethyl alcohol at phospholipids concentrates-ethyl alcohol ratio of (1:3)-(1:7) and temperature of 40-60 C, so that alcohol-soluble and alcohol-insoluble phospholipids fractions are produced. Thereafter, alcohol-soluble phospholipids fraction is separated from alcohol-insoluble phospholipids fraction, followed by removal of ethyl alcohol under vacuum from alcohol-soluble fraction for obtaining of phospholipids product. Amount of phospholipids product makes 3-5% by weight of ready farinaceous confectionery. ^ EFFECT: improved consumer properties and nutritive value, and prolonged storage life of farinaceous confectionery. ^ 1 tbl, 3 ex