METHOD FOR PRODUCTION OF COOKED GLUTEN-FREE GINGERBREADS Russian patent published in 2019 - IPC A21D13/66 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Disclosed is a method for production of cooked gluten-free gingerbreads, in which a sugar-molasses syrup of sugar, molasses and water is prepared, then brew is prepared, for which 50 % of the recipe quantity of the mixture of buckwheat flour and amaranth flour and 15 % of the amount of corn starch envisaged with the recipe is added to the syrup cooled to temperature of 60° C while stirring; the mixing time is 5–15 minutes, then brew is cooled to temperature of 28–30 °C and dough is kneaded with moisture content of 20 %, for which in brewing is added remaining amount of mixture of buckwheat flour and amaranth flour and corn starch, flax semi-fat flour, melange, butter, baking powder and dry perfume, dough semi-products are molded from kneaded dough to be sent for baking, finished products are glazed, if required, and their proof; dough for gluten-free gingerbreads is prepared at the following ratio of recipe components, kg per 1,000 kg of ready products: buckwheat flour 280.3–284.1; amaranth flour 140.2–144.0; flax, semi-skimmed flour 45.0–49.4; corn starch 117.6; white sugar 284.7; molasses 86.2; butter 28.8; melange 18.8; baking leavourisher 4.7; dry perfume 2.0; water as per calculation.

EFFECT: invention improves the biological value of gluten-free gingerbreads, and also expands the range of flour confectionary products intended for people with gluten intolerance.

1 cl, 1 tbl, 2 ex