FIELD: food processing industry, in particular production of flour confectionaries.
SUBSTANCE: claimed composition contains (mass %): rice flour 3.6-8.6; maize starch 16.4-25.7; swelling starch 4.3-9.9; soy protein isolate 3.5-4.3; chicken eggs 10.8-50.3; table salt 0.2-0.3; and balance: flavorings and functional additives.
EFFECT: glutein-free flour confectionary; dough with improved structural and mechanical parameters.
2 tbl, 2 ex
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