METHOD FOR PREPARING DIETARY CUSTARD-SEMI-FINISHED PRODUCT Russian patent published in 2019 - IPC A21D13/04 A21D13/47 A21D13/66 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary production and catering. Method of preparation of diet custard semi-finished product includes brewing oatmeal in boiling water, oil, salt with stirring for 1–2 minutes before the formation of elastic homogeneous mass, cooling it to 60–70 °C followed by the introduction of melange. Dough is thoroughly kneaded until a homogeneous mass. Subject to intensive mixing for 1.5–2.0 minutes at a speed of 6000–8000 rpm. Dough is deposited on greased sheets and baked at a temperature of 180–200 °C for 30–35 minutes. Preparation of diet custard semi-finished product is carried out with the following selection of the ratio of initial components, kg per 1 ton of finished products: vegetable oil – 165.9–221.1; melange – 705.9–761.3; salt – 7.1–12.9; oatmeal, derived from non-toxic varieties of celiac oats – 414.6–470.0; water – until the humidity of the dough is 59 %.

EFFECT: invention improves the rheological properties of dough, contributes in baking to get products with a large cavity inside, expands the range of gluten-free flour confectionery products and ensures their therapeutic and preventive orientation.

1 cl, 6 tbl