BISCUIT SEMI-FINISHED PRODUCT GLUTEN-FREE AND METHOD FOR ITS PREPARATION Russian patent published in 2022 - IPC A21D13/80 A21D13/66 A21D8/06 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The gluten-free semi-finished biscuit is made from oatmeal, corn, chickpea, mineral sparkling water, vanillin, baking powder, vegetable oil and FitParad No. 8 sweetener. The components for the biscuit semi-finished product are used at the following ratio, wt.%: oatmeal - 9.6, corn flour - 22.4, chickpea flour - 16, FitParad No. 8 sweetener - 1.6, vanillin - 0.8, baking powder - 1 ,6, vegetable oil - 16, sparkling mineral water - 32. The method for preparing a semi-finished biscuit product is characterized by the fact that oatmeal, corn and chickpea flour are sifted through a 1.6 mm sieve, chickpea flour is soaked in mineral carbonated water and left to stand at room temperature in the open air for 15 minutes. After that, oatmeal and corn flour are combined with FitParad No. 8 sweetener, vanillin and baking powder and mixed for 3-5 minutes. Then the soaked chickpea flour is combined with the dry mixture, mixed in a circular motion from the container wall to the middle for 1 minute, vegetable oil is added, the dough is kneaded for 5 minutes, and molded. Then it is baked in two stages at a temperature of 180°C in a closed form for 10 minutes and 15 minutes in an open form. Then they are cooled in the open air to a temperature of 30°C, and then in a refrigerator with a temperature of 5-6°C for 6-8 hours.

EFFECT: invention will allow expanding the range, obtaining a product of increased nutritional value, with an improved vitamin-mineral composition and organoleptic characteristics.

2 cl, 1 tbl