METHOD FOR PRODUCTION OF AN AERATED GLUTEN-FREE FLOUR CONFECTIONARY PRODUCT BASED ON MOLASSES Russian patent published in 2020 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for production of the aerated gluten-free flour confectionary product envisages preparation of a water-protein mixture of dry egg albumen and water with hydromodule of 1:5 by beating until obtaining a stable foam at the rotation frequency of kneading part 12–14 s^-1 for 40–50 s. Mixture is added with a flavoring agent, starch molasses and the solution is beaten for another 1 minute until a homogeneous consistency mass is obtained. Method includes adding a flour composite mixture of corn starch, high-protein amaranth flour with or without adding corn flour; the obtained mass is stirred for 30–40 s under pressure of 0.4–0.5 MPa. Then produced dough by density 250–450 kg/cm³ is molded by casting into rigid molds and fed for baking into furnace. Dough pieces are baked at temperature of 180 °C for 25 minutes. Aerated gluten-free flour confectionary goods are prepared at the following ratio of initial components, g: high-protein amaranth flour 8.5–28.6, corn flour 20.1–0, corn starch 16.5, egg dry albumen 5.8, starch molasses 49, flavoring agent 0.1.

EFFECT: invention allows to enhance the ready product quality due to the organoleptic indices improvement, increase the dough foaming ability when using starch molasses instead of sugar, which allows to reduce the carbohydrate-protein mixture beating process, increase the finished product porosity, extend its storage life and reduce the prime cost and calorie content, enhance nutritive and biological value due to usage of high-protein amaranth flour.

1 cl, 3 tbl, 3 ex