METHOD FOR PRODUCTION OF DIETARY CONFECTIONARY BISCUIT Russian patent published in 2024 - IPC A21D13/80 A21D13/66 

FIELD: food industry.

SUBSTANCE: invention relates to production of flour dietary gluten-free confectionary products. Biscuit dietary confectionary product preparation method envisages usage of gluten-free types of flour. Corn starch, rice and amaranth flour are dosed and a dry mixture is prepared. Egg melange is whipped with sugar substitute erythrite for 10–15 minutes until a dense white mass appears. One introduces the sieved dry mixture and food salt into the produced mass, mixes it for 5 minutes, pours it into a mold and bakes it at temperature of 175°C for 30 minutes. Dough is prepared at the following ratio of components, wt.%: rice flour—10; corn starch—8; amaranth flour—15; erythrite—13; egg melange—53; food salt—1. Obtained product is first cooled in the open air to temperature of 30°C, and then placed into a refrigerating chamber for storage at temperature of 5–6°C.

EFFECT: invention allows to expand the range of dietary gluten-free sponge confectionary products with reduced caloric content and improve organoleptic indices of the product.

1 cl, 3 tbl