METHOD FOR PRODUCTION OF OATMEAL COOKIES Russian patent published in 2024 - IPC A21D2/26 A21D8/02 A21D13/80 A21D13/47 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of flour confectionary products. Method for production of oatmeal cookies involves kneading dough, cutting and baking, wherein preliminarily oat flour is scalded with salt solution and then is cooled to 35±2.5 °C, “Margo” margarine is beaten with sugar powder. After beating, one adds scalded dough, honey, vanillin, cinnamon, cloves, crushed raisins to the produced mass and stirs the mixture. At the end one adds a mixture of prime grade wheat flour, whey protein concentrate with protein weight fraction of 76.0% and a baking powder. Dough is kneaded at the following content of initial components, kg: prime grade wheat flour – 53.34, oat flour – 30.00, sugar powder – 38.64, edible salt – 0.80, whey protein concentrate with protein weight fraction of 76.0% – 15.00, “Margo” margarine – 35.75, raisins – 10.67, cinnamon – 0.27, vanillin – 0.10, baking powder – 1.5, honey – 19.00, cloves – 0.05, water – based on dough moisture content of 17.5±0.5%.

EFFECT: invention allows to enhance the quality of oatmeal cookies due to increased content of protein and antioxidants, to extend the shelf life, as well as to impart functional properties to the finished product.

1 cl, 1 tbl, 2 ex