GLUTEN-FREE DOUGH PRODUCT MANUFACTURING METHOD Russian patent published in 2020 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for production of gluten-free dough for soft waffles includes preparation and mixing of recipe components with subsequent dough kneading. Recipe components are mixed in several stages. At the first stage, chicken eggs, melted butter, sugar sand and drinking water with temperature of 50–60 °C are introduced by continuous whipping with interval of 3–5 minutes to produce egg-oil mixture. At the second stage one mixes buckwheat, amaranth, linseed flour, tapioca starch, a leavening agent and cinnamon to produce a flour mixture. Then egg-and-oil mixture and flour mixture are mixed. Dough kneading is performed at mixer rotation speed of 250–265 rpm for 4–7 minutes, with its subsequent maintenance at temperature of 4–6 °C for 10–15 minutes. Initial components are used in the following ratio, wt%: food chicken eggs 13.0–15.0, melted butter 10.0–12.0, sugar sand 10.0–12.0, water 23.0–25.0, buckwheat flour 3.0–5.0, amaranth flour 9.3–10.0, linseed flour 6.40–7.0, tapioca starch 17.0–19.0, baking powder 1.0–2.0, cinnamon ground 1.0–2.0.

EFFECT: invention allows to approximate the rheological properties of the dough and its organoleptic indices to the dough indicators from traditional vegetal raw materials.

1 cl, 3 tbl, 3 ex