METHOD FOR PRODUCTION OF LINGERING FUNCTIONAL PURPOSE COOKIES Russian patent published in 2025 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: disclosed is a method for the production of lingering functional purpose cookies, according to which dough is prepared from bakery prime grade wheat flour, whole grain bakery wheat flour, corn starch, sunflower oil, dry whey permeate product, invert syrup, dry whole milk, food salt, baking soda, ammonium bicarbonate, lactic acid, sodium pyrosulphite and proteolytic enzymes, water based on dough moisture content of 28.5%. Dough fermentation is carried out for 40 minutes, then dough is layered in 6 layers and rolled out, moulded, after which it is sent for baking for 12 minutes at 200 °C.

EFFECT: invention ensures reduction of sugar capacity and caloric content, reduction of glycemic load of the ready product, enhancement of nutritive value of the product, increase of quantity of vitamins and mineral substances in the composition, expansion of the range of flour confectionary products and imparting a functional purpose to them.

1 cl, 4 tbl, 2 ex