FUNCTIONAL PURPOSE OAT COOKIE Russian patent published in 2015 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: proposed functional purpose oat cookie includes a fat component represented by margarine, a sweet agent, apple puree, cinnamon, vanillin, wheat flour, oat flour, soda, 70-90°C water in an amount providing for the ready dough moisture content equal to 16-18%. Additionally, the cookie contains Sweetase L enzyme preparation in an amount of 0.23% of the sweet agent weight; the fat component additionally contains Raftilin dietary fibre taken with margarine at a ratio of 1:3; the sweet agent is represented by a mixture of stevioside and banana flour at a ratio of 1:199; the initial components are taken at the following ratio, wt %: margarine and Raftilin dietary fibre - 16.05-18.24; wheat flour - 20.59-30.10; oat flour - 20.00-21.15; stevioside and banana flour mixture - 9.87-17.39; apple puree - 4.17-4.66; Sweetase L enzyme preparation - 0.02-0.04; cinnamon - 4.62-5.75; vanillin - 0.05-1.03; soda - 4.12-5.15; water - balance.

EFFECT: improvement of taste properties of oat cookie with dietary properties and expansion of functional purpose confectionary flour products range.

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