METHOD OF DIETARY GLUTEN-FREE MUFFINS Russian patent published in 2018 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In the method for producing dietary gluten-free muffins, the preparation of the dough is carried out according to the following regulations. At stage 1, the egg is mixed with skim milk and vegetable oil to prepare the dough. Resulting mixture is whipped with a mixer at a rotational speed of the blades of 220 rpm until they get a foam and uniform mass. In the 2nd stage, a thorough mixing of flour, baking powder, chia seeds, Chinese lycium fruits, cranberries, isomalt, salt and vanillin is carried out. At stage 3, all components are mixed until a uniform mass is obtained. Then the finished dough is poured into prepared forms and filled to 0.7 volume. Filled molds are immediately put in an oven and baked at a temperature of 175–185 °C for 35–40 minutes. Production of the dough is carried out with the following component ratio, by weight, %: amaranth flour – 12.25; quinoa flour – 12.25; chia seeds – 6.12; isomalt – 20.41; baking powder – 1.02; egg – 6.63; vegetable oil – 10.20; skimmed milk – 20.41; vanillin – 0.41; salt – 0.10; Chinese lycium fruits – 4.08; dried cranberries – 6.12.

EFFECT: invention allows to increase the quality of muffins, and also to expand the assortment of dietary gluten-free flour confectionery.

1 cl, 1 tbl, 3 ex