BUTTER OATMEAL BISCUIT ON VEGETABLE OILS AND MILK WHEY Russian patent published in 2020 - IPC A21D13/80 A21D13/66 A21D13/62 

FIELD: food industry.

SUBSTANCE: invention relates to the confectionery industry. Disclosed is a method for production of buttery oatmeal biscuit, comprising preparation of a protein-polysaccharide mixture (PPM) from agar, sodium alginate, sodium-carboxymethyl cellulose (Na-CMC) and dry milk whey, adding to the mixture hot water with temperature of 60–90 °C, stirring and swelling of mixture for 40–60 minutes, whipping of PPM, introduction of liquid vegetable oil and whipping for 8–10 minutes to produce an emulsion, after which introduced into the emulsion produced flavor additives, which are at least one of raisins, jam, molasses and cinnamon, and mixture of sugar substitutes of isomaltite, sorbitol and xylitol and thoroughly mixed, into produced mixture is added oat flour, rice flour, mixture of potato and maize starches, salt, soda and dough is kneaded, produced dough is delivered for molding, baking and subsequent cooling, at the following ratio of initial components, pts. wt.: oat flour 145–175; rice flour 30–120; potato starch – 120–215; maize starch – 110–175; isomaltite 220–280; sorbitol 27–35; xylitol 27–35; liquid vegetable oil 130–200; salt 3.5–4.5; soda 5–8; flavor additives 60–100; milk powder 15–35; sodium alginate 0.20–0.50; agar 0.20–0.50; sodium-carboxymethyl cellulose 0.18–0.36; water for PPM 120–170. Vegetable oil is selected from sunflower, sesame, rape, linseed, walnut oil and mixtures thereof.

EFFECT: invention is aimed at production of buttery oatmeal cookies of diabetic orientation and for people with gelatin on liquid vegetable oils with preservation of traditional organoleptic characteristics.

1 cl, 1 dwg, 3 tbl, 9 ex