FUNCTIONAL COOKIES Russian patent published in 2023 - IPC A21D13/80 

FIELD: baking.

SUBSTANCE: proposed cookies include highest grade wheat flour, sweeteners, functional additives, vegetable fat and/or a mixture of vegetable fats, dry dairy products, a water-retaining additive, a foaming agent, a leavening agent, a flavoring additive, and drinking water. As functional additives, a combination of processed extract of ground sugar cane with isolated polyphenols phytolin, collagen hydrolyzate and trehalose is used. At the same time, the content of the initial components is, in %: highest grade wheat flour - 28-33, sweeteners - 10-15, processed extract of ground sugar cane with isolated polyphenols (phytolin) - 1.4-5; collagen hydrolyzate - 2.5-8, trehalose - 5-21, vegetable fat and/or a mixture of vegetable fats - 18-22, dry dairy products - 5-7, water-retaining additive - 3-7, foaming agent - 2-5, baking powder - 0.5-0.6, flavoring additive - 0.1-0.3 and drinking water - the rest.

EFFECT: invention is aimed at expanding the range of functional flour products and creation of functional cookies with pleasant organoleptic properties.

2 cl, 2 tbl, 5 ex