LOW-CALORIE ENRICHED GLUTEN-FREE COOKIES AND METHOD FOR ITS PREPARATION Russian patent published in 2024 - IPC A21D13/66 A21D13/80 A23L33/20 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of flour confectionary products. Gluten-free low-calorie enriched cookies are made of amaranth flour with high protein content, melange, sweetener Sweetmeister, inulin, water, baking powder, vanilla in certain ratio of initial components. Also disclosed is a method for preparation of gluten-free low-calorie enriched cookies. At the first stage, inulin gel is prepared from chicory inulin diluted in warm water with temperature of 28–32 °C at ratio of 1:1, bringing the obtained solution in a water bath to 72 °C and maintained with constant stirring at speed of 180 rpm for 20–25 minutes until a thick viscous consistency of white colour visually resembling butter is obtained, cooling inulin gel to 22 °C and held for 24 hours at temperature of 4 °C. At the second stage, the melange is whipped with sweetener Sweetmeister for 3 minutes at rate of 200 rpm, cooled inulin gel is added to the whipped mass and stirred for 3 minutes at a kneading tool rotation speed of 90–100 rpm until a homogeneous consistency is obtained. At the third stage, amaranth flour with high protein content, baking powder and vanilla are mixed, one adds the obtained loose mixture to the prepared mass and kneads dough for 3 minutes at a kneading tool rotation speed of 60 rpm until a homogeneous consistency with moisture content of 12–14.5 % is obtained. Dough is rolled into layers with thickness of 6–7 mm, moulded, baked at temperature in oven of 170–180 °C with convection for 15–17 minutes, cooled at temperature of 22 °C.

EFFECT: invention allows to expand the range of low-calorie gluten-free flour confectionary products and produce gluten-free cookies with low caloric content and increased nutritive value due to enrichment with food fibres.

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