METHOD FOR PRODUCTION OF OATMEAL COOKIES OF PREVENTIVE PURPOSE Russian patent published in 2024 - IPC A21D8/02 A21D13/45 A21D13/47 A21D13/80 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of flour confectionary products. Method for production of oatmeal cookies of preventive purpose provides for dough kneading, cutting and baking, at that oatmeal is preliminarily scalded with salt solution and scalded dough is cooled to 35±2.5 °C, 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, crushed pea flour produced by preliminary milling of crushed peas using a disintegrating wave method, and a baking powder. Dough is kneaded at the following content of initial components, kg: prime grade wheat flour – 54.68, oatmeal – 30.00, crushed pea flour – 15.00, powdered sugar – 38.64, food salt – 0.80, “Margo” margarine – 35.75, raisins – 10.67, cinnamon – 0.27, vanillin – 0.10, baking powder – 1.50, honey – 19.00, cloves – 0.05, water – based on moisture content of dough 19.0±0.5%.

EFFECT: invention allows to enhance biscuit quality due to increased content of protein, food fibres and antioxidants, as well as to extend the biscuit shelf life and expand the range of flour confectionary products of preventive purpose.

1 cl, 1 tbl, 2 ex