METHOD FOR PREPARATION OF PROTEIN-ENRICHED GLUTEN-FREE TARTLETS Russian patent published in 2022 - IPC A21D13/47 A21D13/40 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry, in particular to the production of flour products intended for feeding people suffering from celiac disease. The method for production of gluten-free protein-enriched shortbread tartlets involves kneading dough, molding and baking, while corn flour and tapioca starch are used for kneading dough, after which the dough is divided into dough pieces, cooled at a temperature of +5°C for an hour, and then molded and baked at a temperature of 190°C for 20 minutes. Gluten-free protein-enriched shortbread tartlets are prepared with the following content of the initial prescription components, g: tapioca starch 50, corn flour 10, butter 30, egg 23, soy okara 10, guar gum 2.5, salt 1.

EFFECT: proposed method for production of gluten-free protein-enriched shortbread tartlets makes it possible to create a preventive purpose product of high quality, provides intensification of the process of preparation of flour confectionery products, increasing the nutritional and biological value of the product.

1 cl, 2 tbl, 3 ex