METHOD FOR PRODUCTION OF OATMEAL COOKIES WITH ADDITION OF SORGHUM FLOUR Russian patent published in 2024 - IPC A21D8/02 A21D2/36 A21D13/80 A21D13/47 

FIELD: food industry.

SUBSTANCE: invention relates to production of flour confectionary products. Method for production of oatmeal cookies with addition of sorghum flour involves kneading dough from wheat flour, oatmeal, white sugar, butter, raisins, table salt, vanilla powder, cinnamon, sodium bicarbonate. Then one performs cookies molding, baking at temperature of 180–200 °C for 8–13 minutes, subsequent packaging and storage. Sorghum flour "Bacalavr" is used at the following content of recipe ingredients, kg: prime grade wheat flour—22.90, oat flour—14.27, "Bacalavr" grade grain sorghum flour—9.87, white sugar—35.87, butter—15.77, raisins—5.07, cinnamon—0.075, vanilla powder—0.047, sodium bicarbonate—0.047 and salt—0.38.

EFFECT: invention allows to produce a ready product with usage of non-traditional kind of sorghum flour of “Bacalavr” grade with high organoleptic and physical-chemical quality indices.

1 cl, 3 dwg, 1 tbl, 3 ex