RS20100132A - Gluten-free cookies based on rice and buckwheat, with increased content of natural antioxidant substances intended for industrial production - Google Patents
Gluten-free cookies based on rice and buckwheat, with increased content of natural antioxidant substances intended for industrial productionInfo
- Publication number
- RS20100132A RS20100132A RS20100132A RSP20100132A RS20100132A RS 20100132 A RS20100132 A RS 20100132A RS 20100132 A RS20100132 A RS 20100132A RS P20100132 A RSP20100132 A RS P20100132A RS 20100132 A RS20100132 A RS 20100132A
- Authority
- RS
- Serbia
- Prior art keywords
- gluten
- buckwheat
- rice
- flour
- buckwheat flour
- Prior art date
Links
Abstract
Invention herewith described refers to the gluten-free cookies based on rice and buckwheat flour primarily intended for nutrition of patients with celiac disease, but because of the specific content of rutin and quercetin they are suitable and recommended for consumption to people with cardiovascular disorders and because of the overall nutritional value to the healthy part of the population as well in order to prevent previously mentioned metabolic disorders.Based on the desired texture, sensory and functional properties of gluten-free cookies, raw material composition of the final product is created that consist of rice flour and white buckwheat flour, vegetable fat, powdered sugar, honey, raising agent (sodium hydrogen carbonate), emulsifier (diacetyl tartaric acid ester of monoglyceride), hydrocolloid (carboxymethylcellulose) and salt.The functional properties of products originate from the presence of rutin, quercetin and total dietary fibres, and nutritional properties of the amino acid composition of proteins and present minerals originating from buckwheat, which are included in the product in amounts that depend on the type (white buckwheat flour) and participation of the buckwheat flour in the recipe for the gluten-free cookies.Depending on the composition of the raw material in the product, the industrial technological production process (changed in relation to the standard one for the cookies made of wheat flour), is defined which finally allows getting the gluten-free cookies based on white rice and buckwheat flour, with the addition of natural hydrocolloid and an increased content of natural antioxidant substances with optimal sensory characteristics compared to the desired.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RS20100132A RS53724B1 (en) | 2010-03-23 | 2010-03-23 | Gluten-free cookies based on rice and buckwheat for industrial production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RS20100132A RS53724B1 (en) | 2010-03-23 | 2010-03-23 | Gluten-free cookies based on rice and buckwheat for industrial production |
Publications (2)
Publication Number | Publication Date |
---|---|
RS20100132A true RS20100132A (en) | 2011-10-31 |
RS53724B1 RS53724B1 (en) | 2015-06-30 |
Family
ID=44906530
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RS20100132A RS53724B1 (en) | 2010-03-23 | 2010-03-23 | Gluten-free cookies based on rice and buckwheat for industrial production |
Country Status (1)
Country | Link |
---|---|
RS (1) | RS53724B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115812758A (en) * | 2023-02-09 | 2023-03-21 | 北京义利面包食品有限公司 | Gluten-free staple food flour composition for enhancing fermentation performance and application thereof |
-
2010
- 2010-03-23 RS RS20100132A patent/RS53724B1/en unknown
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115812758A (en) * | 2023-02-09 | 2023-03-21 | 北京义利面包食品有限公司 | Gluten-free staple food flour composition for enhancing fermentation performance and application thereof |
Also Published As
Publication number | Publication date |
---|---|
RS53724B1 (en) | 2015-06-30 |
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