| 摘要 |
FIELD: food industry.SUBSTANCE: functional purpose oat cookie includes a fat component represented by margarine, a sweet agent, apple puree, cinnamon, vanillin, wheat flour, oat flour, soda, 90-100°C water in an amount providing for the ready dough moisture content equal to 15-17%. Additionally, the oat cookie contains wheat bran in an amount of 15% of the wheat flour weight; the fat component additionally contains orange fibres taken with margarine at a ratio of 1:5; the sweet agent is represented by a mixture of stevioside and palatinose at a ratio of 1:50; dough is kneaded at the following ratio of initial components (wt %): margarine and orange fibres mixture - 16.35-17.58; wheat flour - 15.55-22.20; oat flour - 19.33-21.72; stevioside and palatinose mixture - 15.47-16.25; apple puree - 4.03-4.76; wheat bran - 2.33-3.33; cinnamon - 4.62-5.43; vanillin - 0.05-1.04; soda - 3.15-3.45; water - balance.EFFECT: oat cookie has reduced fat capacity, hardens slower, has good rheological properties and a dietary purpose.1 tbl, 3 ex |
