METHOD FOR PRODUCTION OF GLUTEN-FREE SCALDED SEMI-PRODUCT Russian patent published in 2025 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to confectionary production and catering, and can be used in production of gluten-free cooked semi-product with high protein content. Scalded semi-product preparation method envisages preparation of a brew of a flour mixture including pumpkin seed flour, rice flour and maize flour, sunflower oil, water and food salt. Flour mixture is gradually added to the cooking pot while boiling water, oil and food salt. Mixture is stirred for 3-5 minutes until a homogeneous mass is formed. Then the brew is cooled to 65-70 °C. Then melange is gradually added and mixed during 15-20 minutes till homogeneous structure. Dough is prepared with moisture content equal to 56-58 %. Dough with temperature of 40 °C is formed by deposition method. Then moulded workpieces are baked at temperature of 200-220 °C for 30-35 minutes. Semi-finished product is prepared at the following ratio of recipe components, kg per 1000 kg of finished products: pumpkin seed flour – 120-140; rice flour – 130-160; maize flour 130-160; sunflower oil – 180-240; melange – 570-650; food salt – 3.5-5.5; water – balance.

EFFECT: invention allows to produce a gluten-free product with increased protein content, improved organoleptic indices, which can be recommended for expansion of the range of flour confectionary products and medical and preventive nutrition.

1 cl, 1 tbl, 4 ex