GLUTEN-FREE UNLEAVENED DOUGH PRODUCTION METHOD Russian patent published in 2020 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: gluten-free unleavened dough production method involves preparation and mixing of recipe components with subsequent dough kneading. Mixing of components is carried out in stages. At the first step milk cheese whey is mixed with temperature of 35–40 °C with a mixture of soya flour, tapioca starch and xanthan gum, followed by holding the obtained mixture for 10–15 minutes at temperature of 22–24 °C. At the second stage one mixes chicken food eggs, water, vegetable oil, rice and corn flour. At the third stage, mixtures obtained at the first and second stage are combined. Dough kneading is carried out for 4–7 minutes with its subsequent maintenance at temperature 4–6 °C for 10–15 minutes. Initial components are used in the following ratio, wt.%: soya flour 4.3–7.2, rice flour 14.8–16.5, maize flour 14.8–16.5, tapioca starch 8.5–12.5, xanthan gum 0.1–0.2, cheese milk whey 15.7–17.3, food chicken eggs 12.6–13.7, vegetable oil 6.2–6.5, water 13.0–19.6.

EFFECT: invention increases stability of dough and ready products from it to temperature leaks during their cooking, freezing / unfreezing during prolonged storage due to improved rheological properties of the dough, as well as to improve their organoleptic properties.

1 cl, 3 tbl, 3 ex