METHOD FOR PRODUCTION OF FUNCTIONAL OATMEAL COOKIES Russian patent published in 2025 - IPC A21D8/02 A21D2/26 A21D13/80 A21D13/47 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of flour confectionary products. Method of production of oatmeal cookies envisages dough kneading, handling and baking, wherein oatmeal is pre-scalded with salt solution and the scalded dough is cooled to 35±2.5 °C. Then margarine "Margo" is whipped with powdered sugar, after whipping, scalded dough, honey, vanillin, cinnamon, cloves, chopped raisins are added to the resulting mass and mixed. At the end, a mixture of flour from bioactivated wheat grains, whey protein concentrate and baking powder is added. Dough is kneaded at the following content of initial components, kg: flour from bioactivated wheat grains – 53.34, oat flour – 30.00, sugar powder – 38.64, food salt – 0.80, whey protein concentrate with protein weight fraction of 76.0% – 15.00, margarine "Margo" – 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 18.5±0.5%.

EFFECT: invention allows to expand the range of functional flour confectionary products, to increase the quality of oatmeal cookies due to increase in the content of protein, food fibres, antioxidants, as well as to increase the shelf life.

1 cl, 1 tbl, 2 ex