RS53724B1 - Gluten-free cookies based on rice and buckwheat for industrial production - Google Patents

Abstract

Process for the production of gluten-free hard biscuits based on rice and white buckwheat flour in a ratio of 80:20, with the addition of additives (hydrocolloids) and with an increased content of natural antioxidant substances, characterized by homogenizing raw materials, 80% rice and 20% white buckwheat flour, as and 35% water, 35% vegetable fat, 25% powdered sugar, 15% honey, 3% sodium hydrogen carbonate, 3% emulsifiers, 1.5% carboxymethyl cellulose and 0.7% table salt calculated on the total amount of flour mixture , in the kneader prepares the dough at 25 ° C for 25 minutes, which then rests at 20 ° C for 24 hours, process the test strips on the laminator by gradually thinning by passing between two rollers whose gap is gradually reduced, with intermediate strips of the test strip for 15 s, molds the dough by pressing molds that cut out the shape and eject holes, bakes the molded dough in a floor oven at a temperature of 170-180 ° C for 12 minutes and gets a baked needle tenis a hard biscuit of appropriate physical and optimal sensory properties, which is cooled in the workplace for 2 hours.