METHOD FOR PREPARING LINEN ENRICHED PROTEIN GLUTEN-FREE TARTLETS Russian patent published in 2023 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to a flour confectionery, and can be used for the production of tartlets intended for nutrition by people suffering from celiac disease. The method for preparing gluten-free shortbread tartlets enriched with protein includes dough kneading, shaping and baking. Wheat flour is replaced with a mixture consisting of corn flour and tapioca starch, with the addition of flaxseed flour. Then the dough is divided into dough pieces and subjected to cooling at a temperature of +5°C for an hour. Chilled blanks are molded and baked at a temperature of 190°C for 20 minutes. Gluten-free shortbread tartlets enriched with protein are obtained with the following content of the initial prescription components, g: corn flour - 50 g; tapioca starch - 16 g; flaxseed flour - 10 g; butter - 20 g; egg - 40 g; soy okara - 12 g; guar gum - 2.5 g; salt - 0.5 g.

EFFECT: use of the invention will improve the quality of flour confectionery.

1 cl, 3 ex, 2 tbl