GLUTEN-FREE DOUGH PREPARATION METHOD AND DOUGH COMPOSITION Russian patent published in 2022 - IPC A21D13/66 A21D2/36 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used in the preparation of dough for confectionery. The method for preparing gluten-free dough is characterized by the fact that gluten-free flour containing flaxseed flour, as well as pumpkin or sesame flour, or a mixture of pumpkin and sesame flour in an equal ratio, at a temperature of 18-20°C, potato starch, xanthan gum, baking powder is mixed. Next, a salt solution, water with a temperature of at least 80°C, a fat component, granulated sugar are added sequentially, the dough is kneaded for 3-5 minutes. At the same time, the dry components are taken in the following ratio, wt. %: flaxseed flour 22.0-26.4, pumpkin or sesame flour, or a mixture of pumpkin and sesame flour in an equal ratio 2.4-7.7, potato starch 19.4-23.5, baking powder 1.5-2.0, granulated sugar 21.6-24.2, the fat component 21.6-24.2, xanthan gum 1.5-2.0.

EFFECT: invention makes it possible to expand the range of gluten-free products due to a new formulation of gluten-free dough, the rheological properties and organoleptic parameters of which are close to those of a dough made from traditional vegetable raw materials (wheat flour), as well as to increase the nutritional value of finished products.

2 cl, 5 tbl, 3 ex