FIELD: food industry.
SUBSTANCE: group of inventions relates to the food industry. The group of inventions includes a gluten-free dry mixture using corn and amaranth flour and fruit and vegetable and berry powders and a method for producing a gluten-free cake using a gluten-free mixture. The gluten-free mixture contains corn flour, amaranth flour, apple powder and a powder selected from a group containing pumpkin, beet, cranberry powders. The initial components are taken in a certain ratio. Gluten-free dry mix may additionally contain dried cranberries or dried blueberries. In the method for producing a gluten-free cake using a gluten-free mixture, 45-80 g of granulated white sugar and two chicken eggs are whipped for 2-3 minutes, then a portion of 100 g of the gluten-free mixture is added and whipped again for 3-5 minutes. Without stopping mixing, water or milk are gradually added in an amount of 10-70 ml and the process continues until the components are completely evenly distributed. The resulting dough is cast into an aluminum or silicone mold and baked for 10-15 minutes at a temperature of 170-180°C.
EFFECT: group of inventions makes it possible to improve the quality indicators and the nutritional value of the finished product.
3 cl, 5 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| GLUTEN-FREE DRY MIXTURE WITH RICE AND AMARANTH FLOUR AND FRUIT, VEGETABLE AND BERRY POWDERS AND A CAKE PRODUCTION METHOD | 2019 |
|
RU2745115C1 |
| 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 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 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 RICE AND AMARANTH FLOUR AND VEGETABLE AND BERRY POWDERS AND A COOKIE PRODUCTION METHOD | 2019 |
|
RU2731578C1 |
| GLUTEN-FREE DRY MIX FOR PRODUCTION OF COOKIES USING FLOUR FROM NATIVE BUCKWHEAT, AMARANTH FLOUR, FRUIT AND VEGETABLE AND BERRY POWDERS AND METHOD FOR PRODUCTION OF COOKIES | 2020 |
|
RU2746106C1 |
| METHOD FOR THE PRODUCTION OF GLUTEN-FREE CAKE | 2023 |
|
RU2803051C1 |
| COMPOSITION OF GLUTEN-FREE GRAIN BAR WITH FRUIT AND VEGETABLE COMPONENTS AND METHOD OF ITS PRODUCTION | 2023 |
|
RU2814169C1 |
| METHOD OF DIETARY GLUTEN-FREE MUFFINS | 2017 |
|
RU2667162C1 |
