FIELD: food industry.
SUBSTANCE: inventions group relates to the food industry. The group of inventions includes a gluten-free dry mix for the production of gluten-free cookies and a method for the production of gluten-free cookies using a gluten-free mix. Gluten-free dry mix contains corn flour, amaranth flour, apple powder and powder selected from the group containing pumpkin, beetroot, cranberry powders, as well as crystalline white sugar, table salt, citric acid, baking soda. The original components are used at a certain ratio. The gluten-free dry mix may additionally contain dried cranberries or dried blueberries. In the method for the production of gluten-free cookies, 30-80 g butter is added to a one-hundred-gram portion of a gluten-free mixture and stirred for 5-8 minutes, then, without stopping stirring, water is gradually added 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. From the resulting dough, products are molded and placed on a baking sheet, after which they are baked for 10-15 minutes at a temperature of 170-180°С.
EFFECT: inventions group makes it possible to improve the quality indicators and nutritional value of the biscuits.
3 cl, 5 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| 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 RICE AND AMARANTH FLOUR AND VEGETABLE AND BERRY POWDERS AND A COOKIE PRODUCTION METHOD | 2019 |
|
RU2731578C1 |
| 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 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 |
| 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 WITH RICE AND AMARANTH FLOUR AND FRUIT, VEGETABLE AND BERRY POWDERS AND A CAKE PRODUCTION METHOD | 2019 |
|
RU2745115C1 |
| 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 |
| GLUTEN-FREE GRAIN BAR WITH FRUIT AND BERRY COMPONENTS AND METHOD FOR ITS PRODUCTION | 2023 |
|
RU2823648C1 |
