METHOD FOR PRODUCING GLUTEN-FREE BISCUITS Russian patent published in 2017 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: method comprises separately preparing the emulsion and the powdery components mixture. For preparing the emulsion, granulated sugar is dissolved in the apple pectin extract preheated to the temperature of 30°C, and is stirred for 6-8 minutes. Then melted margarine, melange, and lecithin as an emulgator are introduced and stirred for 6-9 minutes. At the same time, the mixture of powdery components is made, consisting of corn flour, quinoa flour, corn starch, baking powder and salt. The dough is prepared by means of mixing the emulsion and the powdery components mixture for 5-7 minutes to obtain a smooth mass. The finished dough is moulded through the jigging machine and baked at the temperature of 180-190°C. After baking, the products are cooled naturally to the temperature of 30°C and packaged.

EFFECT: invention allows to reduce the duration of the biscuits manufacturing process, to improve the nutritional value and digestibility of gluten-free biscuits, to expand the range of gluten-free flour confectionery products of prophylactic orientation, using non-traditional raw material.

5 tbl, 2 ex