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 the sugar-molasses syrup while stirring added are 50 % of the amount of the mixture of buckwheat flour and corn flour 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 of moisture content of 20 %, for which the remaining amount of mixture of buckwheat flour and corn meal and maize starch, pumpkin seed flour, melange, butter, a baking powder and dry perfume are added to the brew. From the kneaded dough one forms dough pieces 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: buckwheat flour – 280.3–284.1, corn flour – 92.1–96.7, pumpkin seeds 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 produce a product balanced by amino acid composition, as well as enrich it with food fibers, provide preventive orientation of the product, expand the range of gluten-free flour confectionary products.

1 cl, 1 tbl, 2 ex