COOKIE PRODUCTION METHOD Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: washed, water-swollen and sprouted wheat grains are milled by way of passing through a disintegrator with matrix holes diametre = 2 mm. Brew is prepared; for this purpose culinary salt is dissolved in 80-85°C drinking water and the produced solution is gradually added to oat flour for its brewing during 3-5 minutes which addition is accompanied by stirring, the ratio of flour to water being 2:1. Then one mixes melted margarine, fructose, washed and milled raisins in formulated quantities during 5-7 minutes to produce a homogenous mass. Brew is added and stirred for 5 more minutes. Milled grain mass, high-grade bakery wheat flour (as per formula), dry wheat gluten and sodium hydrocarbonate (dissolved in water) are added to the mixture. Dough with a 31±1% humidity is kneaded, the kneading worm rotation frequency being 3-4 s^-1 during 2-3 minutes. 20 g dough pieces are formed; baking is performed at 165-210°C during 11-14 minutes. Dough is prepared at the following ingredients ratio, g per kg of the finished product: milled grain mass 385.0-545.0, high-grade bakery wheat flour 112.0-0, oat flour 158.0, dry wheat gluten 11.0-14.0, fructose 230.0, margarine 174.0, raisins 56.0, culinary salt 4.2, sodium hydrocarbonate 5.3, drinking water - as per calculation.

EFFECT: invention allows to produce cookie of enhanced food and biological value with improved physicochemical properties and to extend the range of flour confectionary products.

2 tbl, 3 ex