FIELD: food industry.
SUBSTANCE: invention relates to food industry, particularly to a method for production of cookies. Method for production of gluten-free biscuit product comprises whipping melange with granulated sugar until volume weight increases 2.5-3 times, followed by adding to obtained mixture crushed walnuts, ground blackcurrants, glycerin, stirring for several seconds. Before completing beating, amaranth flour is added, mixed with cocoa powder and potato starch, and dough is kneaded to homogeneous consistency for 10-15 seconds. Ready dough is moulded in special moulds in one layer, filler is deposited, then covered with one more layer of dough and baked in an oven for 20 minutes at temperature 180-200 °C. Dough with moisture content of 38.0±0.5 % is prepared with following content of recipe components, g per 1 kg of ready product: amaranth flour 217.3, melange 524.41, granulated sugar 201.8, starch 42.56, cocoa powder 22.62, walnuts 27.83, blackcurrant 14.25, glycerine 4.33, filling 200.0.
EFFECT: invention improves nutritive value and quality of finished product due to balanced chemical composition on proteins, fats and carbohydrates, prolongs storage life due to use in recipe of natural antioxidants, use of ingredients, acceptable for gluten-free diet, wider range of gluten-free flour confectionary products, therapeutic-preventive purpose of finished products.
1 cl, 2 tbl, 2 ex
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