FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Initial components, except for the leavening agent and flour, are mixed in the dough kneading machine during 3–5 minutes. One adds flour and a baking powder and kneads dough with moisture content equal to 15–16.5 %. Dough of 4.5–5.0 mm-dough is rolled; rectangular or round cookies are moulded and baked at temperature of 200 °C during 5–6 minutes. Following initial components are used for preparation of cookies, wt. %: oat flour - 19.3; chickpeas flour 12.9; rice flour 6.5; amaranth flour 6.5; tapioca starch 5.1; coconut oil 12.9; erythritol 7.7; vanillin 0.4; soya bean lecithin 4.1; guar gum 2.1; baking powder 1.6; sucralose 0.1; water 20.8.
EFFECT: invention allows to enhance the cookie quality and expand the range of gluten-free flour confectionary products of improved composition.
1 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
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|
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| COOKIE | 2013 |
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| METHOD OF PRODUCING CUPCAKES O FUNCTIONAL PURPOSE | 2017 |
|
RU2647273C1 |
