METHOD FOR THE PRODUCTION OF GLUTEN-FREE SUGAR COOKIES "RYABINUSHKA" Russian patent published in 2022 - IPC A21D13/04 A21D13/66 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the manufacture of gluten-free flour confectionery products. A method for the production of gluten-free sugar cookies is proposed, which provides for the preparation of an emulsion, kneading the dough, cooling the resulting dough, molding products, baking them, cooling finished products and packaging, while the mixture of free-flowing components is not prepared, and to prepare the emulsion, powdered sugar is dissolved in water and mixed within 5-10 minutes, then margarine or cow's butter with a temperature of about 40°C is added, everything is mixed thoroughly for 7 minutes, then egg yolks are added to the mixture, mixed again for 10 minutes, then rice flour, chickpea flour, quinoa seed flour are successively added in the amount of 70% of the total flour, knocked down until a homogeneous batter is formed, followed by the addition of corn starch, mountain ash powder, baking powder, egg whites and the remaining amount of flour are added, continuing churning until a homogeneous mass with a moisture content of 13.5-17.5% is obtained, the finished dough is cooled at a temperature of 10°C, subjected to rolling, then molded by pressing the dough into the depressions of the mold, the molded products are baked for 20-25 minutes at a temperature of 170°C , after baking, the products are cooled naturally to a temperature of 30-35°С, wherein flour from quinoa seeds is obtained by pre-soaking quinoa seeds for 2 hours in water at a temperature of 18±2°С,, then the seeds are dried at a temperature of 60°С to a moisture content of 14% and grind in a mill until they pass through a silk sieve No. 27, at this initial components are taken in the following ratio, wt.%: powdered sugar 17.45; margarine or cow butter 15.91; corn starch 10.61; egg white 10.22; egg yolk 4.38; chickpea flour 15.54; quinoa (quinoa) seed meal 3.9; rice flour 19.43; mountain ash powder 1.61; baking powder 0.95.

EFFECT: invention is aimed at expanding the range of gluten-free flour prophylactic confectionery products using non-traditional plant raw materials - chickpea flour, mountain ash powder, as well as changing the sequence of introducing and dosing prescription components, taking into account their water absorption capacity, which will make it possible to obtain a product of increased nutritional value, including biological value , with a lower glycemic index, to increase the shelf life of cookies, due to sorbic acid contained in mountain ash powder, thanks to this, to obtain a new product with an attractive appearance with good taste properties.

1 cl, 3 tbl, 1 ex