FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Method for production of a gluten-free flour confectionary product involves preparation of dough of gluten-free flour represented by amaranth flour. Prior to the dough preparation, sugar and fat product is beaten. Then one adds lecithin, a disintegrating agent and a flavoring agent. Then one additionally includes starch and citrus fiber pre-treated with water with temperature of 93-97 °C and water with temperature of 20-25°C, respectively. In the kneading machine one performs kneading dough with subsequent molding and baking. Initial components are used in certain proportions.
EFFECT: invention allows to improve the ready product quality with preservation of high organoleptic indices, enhance its nutritive and biological value.
1 cl, 1 dwg, 3 ex
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