The influence of textured oat products on the quality of lingering cookies

The research objective was studying the influence of textured products from extruded grain of oats on the quality of lingering cookies. The research problems were to study the influence of textured products from extruded grain of oats on the batch of dough for lingering cookies and the quality of ready lingering cookies. The research methods: State Standard 5898-87 "Confectionery. The methods of determination of acidity and alkalinity", State Standard 5900-73 "Confectionery. The methods of definition of moisture and solids", State Standard 10114-80 "Flour confectionery. The method of wetness definition". For drawing up mix the texturate from extruded grain of oats was used. Oat texturate of three fractions: small (the size of particles was up to 450 microns), average (the size of particles was up to 800 microns) and large (the size of particles was up to 1000 microns) were studied. And further it was mixed with premium wheat flour in the quantity from 5 to 25 %. In flour mixes small, average and large fractions of oat texturate in number of 25 % and number of falling 322, 325 and 326 respectively were used...