METHOD FOR PRODUCTION OF OATMEAL COOKIES Russian patent published in 2023 - IPC A21D13/02 A21D13/80 

FIELD: food industry.

SUBSTANCE: method for the production of oatmeal cookies is proposed, including kneading of dough, cutting and baking, in which, when kneading the dough, dry bioactivated wheat grain crushed by the disintegration-wave method and obtained from non-husked wheat grain is introduced, which is washed, kept in drinking water, washed again, germinated to a sprout size of not more than 1.5 mm, washed and delivered for drying and grinding by the disintegration-wave method, and which is mixed with a baking powder, after which the brew is introduced, which is prepared by brewing oatmeal flour with saline and cooled to 35±2.5°C, along with Margo margarine whipped with powdered sugar, honey, raisins, drinking water, cinnamon, cloves, vanillin, and then a mixture of dry bioactivated wheat grain crushed by the disintegration wave method and baking powder, while using the following content of initial components, kg: dry bioactivated wheat grain 70.0; oatmeal 30.0; powdered sugar 38.64; edible salt 0.8; Margo margarine 35.75; raisins 10.67; cinnamon 0.27; vanillin 0.1; baking powder 1.5-2.0; honey 19.0; cloves 0.05; drinking water based on the moisture content of the dough 22.5±0.5%.

EFFECT: invention improves the quality of oatmeal cookies by increasing the nutritional value, antioxidant content, shelf life, giving it functional properties, as well as expanding the range of functional flour confectionery products.

1 cl, 2 tbl, 3 ex