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

FIELD: food industry.

SUBSTANCE: method for production of cooked gluten-free gingerbreads envisages preparation of a sugar-molasses syrup out of sugar, molasses and water. Then brew is prepared, for this purpose into cooled to temperature 60 °C sugar-flavored syrup, while stirring, 50 % of the amount of a mixture of maize flour and amaranth flour and 15 % of the amount of corn starch envisaged by the recipe are added, the duration of mixing is 5–15 minutes. Then brew is cooled to temperature of 28–30 °C and kneading dough of moisture content of 20 %, for which brewing is added remaining amount of a mixture of maize flour and amaranth flour and corn starch, pumpkin seed flour, melange, butter, baking powder and dry perfume. Dough pieces are formed of kneaded dough and delivered to baking. Then one performs finished products glazing, if required, and their proofing. Dough for gluten-free gingerbreads is prepared at following ratio of recipe components, kg per 1,000 kg of finished products: corn flour 80.3–284.1, amaranth flour 92.1–96.7, pumpkin seed flour 92.1–96.7, potato starch 117.6, white sugar 284.7, molasses 86.2, oil creamy 28.8, melange 18.8, baking powder 4.7, dry perfume 2.0, water as per calculation.

EFFECT: invention allows to enhance food and biological value of cooked gluten-free gingerbreads due to their enrichment with protein, group B vitamins, food fibers, phosphorus and iron, to ensure preventive orientation of the product, expand range of gluten-free flour confectionary products of preventive purpose using non-traditional vegetal raw materials.

1 cl, 1 tbl