METHOD FOR PRODUCTION OF GLUTEN-FREE JIGGLED BUTTER BISCUITS BASED ON RICE FLOUR Russian patent published in 2021 - IPC A21D13/47 A21D13/66 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used in the production of flour confectionery products, in particular, gluten-free butter biscuits, formed by the jigging method. A method for producing gluten-free buttery cookies is proposed, including the preparation of raw materials, kneading dough, molding dough pieces, baking, cooling and packaging cookies, while to prepare the dough, margarine is first beaten for 5-10 minutes until the volume increases by 1.5-2 times, then, without stopping churning, gradually add powdered sugar, the resulting mixture is churned for 3-5 minutes, precooled and whipped reconstituted protein, baking powder are added, the mixture is stirred for 1-2 minutes to achieve a homogeneous state, after which the dry rice mixture is gradually added flour and coconut flakes, the dough is kneaded for 3-5 minutes at slow turns until a homogeneous state, after which the dough is formed by depositing on baking sheets, which are then placed in the oven, the dough pieces are baked at a temperature of 180-190°С for 10-15 minutes, cookies are prepared with the following ratio of recipe components, kg per 100 kg of product: gluten-free rice flour 45.45–48.00; icing sugar 21.62-21.82; coconut flakes 7.90-10.45; dry egg white 2.27-2.47; whipping margarine 19.31-19.51; baking powder 0.50–0.70.

EFFECT: invention makes it possible to expand the range of gluten-free products, improve the quality of products by improving organoleptic characteristics, color, taste, aroma, increase nutritional value by enriching it with dietary fiber, macro- and microelements, and reduce the duration of the technological process.

1 cl, 4 ex