FIELD: food industry.
SUBSTANCE: inventions group relates to the food industry. Gluten-free muffins are made from dough variants that include: rice flour, semi-finished rice sourdough, corn starch, pasteurized melange, food fibers, hydroxypropyl methylcellulose, food salt, cane sugar, kefir with a fat content of 1%, sunflower oil, baking soda, xanthan gum, vanillin, enzymatic preparation for gluten-free gum, semi-finished product of citric acid solution, cocoa powder. Semi-finished rice sourdough is made from the starter culture, rice flour and drinking water. A semi-finished product of citric acid solution is made from citric acid and drinking water. The starting components are used in a certain ratio.
EFFECT: invention allows creating gluten-free muffins with organoleptic characteristics similar to traditional types of muffins containing gluten.
2 cl
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