INGREDIENT COMPOSITION (FORMULATION) AND METHOD FOR PRODUCING OATMEAL COOKIES USING A FUNCTIONAL INGREDIENT - PECTIN OF SCOTS PINE WOOD GREENERY

摘要

FIELD: food industry.;SUBSTANCE: disclosed are oat cookie production composition and oatmeal cookie production method. Composition for oatmeal cookie production includes 1^st grade wheat flour, sugar sand, table milk margarine 82 %, oat flour, dried grapes, sunflower oil, sodium bicarbonate, salt, cinnamon, vanillin and pectin of Scots pine wood greenery in the following ratio of initial components by weight, kg: 1^st grade wheat flour - 3.3; granular sugar - 3.0; table vegetable margarine 82 % - 1.6; oat flour - 1.5; dried grapes - 0.5; sunflower oil - 0.09; sodium bicarbonate - 0.04; salt - 0.04; cinnamon - 0.007; vanillin - 0.004; pectin of Scots pine wood greenery- 0.066. Oat cookie production method includes dough preparation, molding and baking dough pieces. At that, pectin of Scots pine wood greenery is introduced during preparation of margarine emulsion, beaten in a mixer with sugar sand, preliminarily mixed with pectin.;EFFECT: group of inventions allows to enhance the ready products quality due to the nutritive value enhancement, to increase storage life, to reduce costs for oatmeal biscuit production and to reduce its cost due to pectin used from cheaper domestic local raw materials.;2 cl, 5 tbl