DRY MIXTURE FOR PREPARING GLUTEN-FREE DOUGH, DOUGH COMPOSITION AND METHOD FOR PRODUCTION Russian patent published in 2022 - IPC A21D13/66 A21D2/36 A21D13/04 

FIELD: foodstuffs.

SUBSTANCE: group of inventions relates to the food industry and can be used in preparation of dough for bakery, confectionery, pasta, and filling products. Dry mixture for preparing gluten-free dough contains flaxseed flour, as well as pumpkin or sesame flour, or a mixture of pumpkin and sesame flour in equal proportions, potato starch, xanthan gum, with the following ratio of components, wt.%: flaxseed flour - 54.0 to 58.0, pumpkin or sesame flour or a mixture of pumpkin and sesame flour in equal proportions - 5.0 to 10.0, potato starch - 30.0 to 40.0, and xanthan gum - 1.0 to 2.0. Method for preparing gluten-free dough is characterised by the fact that gluten-free flour containing flaxseed flour and pumpkin or sesame flour, or a mixture of pumpkin and sesame flour in equal proportions at a temperature of 18 to 20°C, potato starch, xantham gum, are mixed, salt and water at a temperature of at least 80°C are added consecutively, the dough is kneaded for 3 to 5 min, wherein the components are taken in the above ratio.

EFFECT: invention provides a possibility of expanding the range of gluten-free products due to the new formulations of gluten-free dough, as well as increasing the organoleptic parameters and nutritional value of the finished products.

3 cl, 6 tbl, 4 ex