Technology butter cookies with improved consumer properties

The article presents the results of investigation of influence hydrolyzed carrot puree of the emulsion and Biscuit dough semi-oil using rotational viscometer type «Reotest-2". It was established that the introduction of prescription composition test new technology for the destruction of these ingredients is slower structure that is hydrolyzed сarrot puree helps to stabilize the structure of the dough biscuit-butter semi-finished product in the formation on jigging machines.