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

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for production of cooked gluten-free gingerbreads involves preparation of sugar-molasses syrup of sugar, molasses and water. Then brew is prepared, for this purpose into cooled to temperature 60 °C sugar-molasses syrup while stirring added are 50 % of the amount of mixture of rice flour and flour of amaranth mixture and 15 % of the amount of corn starch envisaged with the recipe; the mixing time is 5–15 minutes. Then brew is cooled to temperature of 28–30 °C and kneading dough with moisture content of 20 %, for this purpose the remaining quantity of mixture of rice flour and amaranth flour and maize starch is added to brew, sesame flour, melange, butter, a baking powder and dry perfumes. From the kneaded dough one forms dough semi-products to be baked, followed by glazing of the finished products if necessary and their proofing. Dough for gluten-free gingerbreads is prepared at following ratio of recipe components, kg per 1,000 kg of finished products: rice flour 327.4–330.5, amaranth flour 92.1–96.7, sesame flour 45.0–49.5, potato starch 117.6, white sugar 284.7, molasses 86.2, butter 28 , 8, melange 18.8, baking powder 4.7, dry perfume 2.0, water as per calculation.

EFFECT: invention allows to increase food and biological value of gluten-free gingerbreads, provide preventive orientation of the product, expand the range of gluten-free flour confectionary products.

1 cl, 1 tbl, 2 ex