METHOD FOR PREPARATION OF GLUTEN-FREE COOKED SEMI-PRODUCT Russian patent published in 2016 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Disclosed is a method for preparation of gluten-free cooked semi-product, according to which dough is kneaded from water, margarine, melange, amaranth flour and potato starch. First, water and margarine are added, followed by bringing to boiling point, gradually adding to obtained mass a mixture of amaranth flour and potato starch, taken in ratio 1:0.6, mixing until formation of a homogeneous elastic mass and cooling. Melange is added to obtained mixture in small portions and stirred until a homogeneous mass is obtained. Dough is placed on sheets and baked.

EFFECT: proposed method enables to obtain a finished product, acceptable for gluten-free diet.

1 cl, 2 tbl, 2 ex