FIELD: food industry.
SUBSTANCE: group of inventions relates to the food industry. The group of inventions consists of a gluten-free dry mixture for the production of gluten-free cookies and a method for the production of gluten-free cookies using a gluten-free mixture. Gluten-free mixture contains flour from native buckwheat, amaranth flour, apple powder and a powder selected from the group containing pumpkin, beetroot, cranberry powder, crystalline white sugar, table salt, citric acid, baking soda. The ingredients are used in a mixture in a certain ratio. The gluten-free mixture can contain dried cranberries or dried bilberries. According to the method for the production of gluten-free cookies, 30-80 g of butter is added to a 100-gram portion of the gluten-free mixture and stirred for 5-8 minutes. After that, without stopping stirring, one should start adding water in an amount of 30-50 ml and the stirring process is continued for another 3- 5 minutes until the components are completely evenly distributed. Products are formed from the dough and then they are placed on a baking sheet and baked for 10-15 minutes at a temperature of 170-180°С.
EFFECT: group of inventions makes it possible to improve quality indicators and nutritional value of cookies.
3 cl, 4 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| GLUTEN-FREE DRY MIX USING CORN AND AMARANTH FLOUR AND FRUIT AND VEGETABLE AND BERRY POWDERS AND A METHOD FOR THE PRODUCTION OF GLUTEN-FREE COOKIES | 2021 |
|
RU2759338C1 |
| GLUTEN-FREE DRY MIXTURE USING RICE AND AMARANTH FLOUR AND VEGETABLE AND BERRY POWDERS AND A COOKIE PRODUCTION METHOD | 2019 |
|
RU2731578C1 |
| GLUTEN-FREE DRY MIXTURE FOR PRODUCING PANCAKES/OLADYI USING FLOUR FROM NATIVE BUCKWHEAT, AMARANTH FLOUR AND FRUIT, VEGETABLE AND BERRY POWDERS AND METHOD FOR PRODUCING PANCAKES/OLADYI | 2020 |
|
RU2755192C1 |
| GLUTEN-FREE DRY MIXTURE USING CORN AND AMARANTH FLOUR AND FRUIT AND VEGETABLE AND BERRY POWDERS AND METHOD FOR PRODUCING GLUTEN-FREE CAKE | 2021 |
|
RU2756920C1 |
| GLUTEN-FREE DRY MIXTURE USING CORN AND AMARANTH FLOUR AND FRUIT-AND-VEGETABLE AND BERRY POWDERS AND METHOD FOR PRODUCING PANCAKES/WHEAT CAKES | 2021 |
|
RU2758523C1 |
| GLUTEN-FREE DRY MIXTURE USING RICE AND AMARANTH FLOUR AND VEGETABLE AND BERRY POWDERS AND METHOD FOR PRODUCTION OF PANCAKES/THICK PANCAKES | 2019 |
|
RU2733653C1 |
| GLUTEN-FREE DRY MIXTURE WITH RICE AND AMARANTH FLOUR AND FRUIT, VEGETABLE AND BERRY POWDERS AND A CAKE PRODUCTION METHOD | 2019 |
|
RU2745115C1 |
| GLUTEN-FREE COOKIE PRODUCTION METHOD | 2017 |
|
RU2651138C1 |
| GLUTEN-FREE BISCUIT PRODUCTION METHOD | 2017 |
|
RU2641528C1 |
| COMPOSITION OF GLUTEN-FREE GRAIN BAR WITH FRUIT AND VEGETABLE COMPONENTS AND METHOD OF ITS PRODUCTION | 2023 |
|
RU2814169C1 |
