METHOD FOR MANUFACTURING FLOUR CONFECTIONERY PRODUCT OF GLUTEN-FREE TYPE Russian patent published in 2017 - IPC A21D13/66 

FIELD: food industry.

SUBSTANCE: method for manufacturing a flour confectionery product of the gluten-free type in the form of shortbreads includes whipping softened margarine, introducing a sweet component, a structure former, starch treacle, chemical baking powder dissolved in water, stirring, introducing flour, kneading the dough, rolling in the form of a sheet, forming dough pieces of circular shape with corrugated edges, and baking. Flour is represented by the mixture of CO₂-meal of amaranth seeds and chestnut flour taken at the ratio of 1:8; as the structure-forming agent, a gluten-free egg substitute and a powder of quail eggs, taken at the ratio of 3:1, are introduced; as a sweet component, stevioside is introduced, and baking is carried out at the temperature of 200-210°C for 12-15 minutes. The initial components are used at the following ratio (wt %): the flour mixture of CO₂-meal of amaranthseeds and chestnut flour 60-65, stevioside 0.03-0.05, margarine 12-15, starch treacle 8-10, structure former 3.5-4.2, sodium bicarbonate 0.005-0.007, drinking water - the rest up to 100%.

EFFECT: method for manufacturing a flour confectionery product provides for increasing the food and biological value of products, reducing the sugar content, improving the structural and mechanical indices.

1 tbl, 3 ex