METHOD FOR PRODUCTION OF GLUTEN-FREE CAKE Russian patent published in 2023 - IPC A21D8/02 A21D13/66 A21D13/68 

FIELD: food industry.

SUBSTANCE: method for producing a gluten-free cake involves kneading the dough; for this, the butter is softened and whipped for 7-10 minutes, then granulated sugar is added to it and whipping is continued for another 5-7 minutes until a homogeneous mass is formed. After this, without stopping whipping, chicken eggs are gradually introduced into the resulting mixture, salt, baking powder and vanillin are added, chickpea and rice flour are sifted and gradually added to the finished mass. Next, molding and baking are carried out at a temperature of 180°C for 40-45 minutes. In this case, the initial components are taken in the following ratio, wt.%: chickpea flour - 6.15, rice flour - 16.15, granulated sugar - 22.6, butter - 22.6, chicken eggs - 19.9, vanillin - 0.71, salt - 1.11, baking powder - 0.78.

EFFECT: improving and enhancing the quality of finished products, obtaining a gluten-free product with a high protein content, and also expanding the market for gluten-free flour confectionery products.

1 cl, 3 tbl