UA70089A - Gluten-free biscuits - Google Patents

Abstract

Gluten-free biscuits contain sugar, butter, m®lange, dry nonfat milk, chemical leavening agents, an aromatizer, water. Rice flour is used as flour.

Description

Description of the invention

The invention relates to the food industry, namely to confectionery production. 2 The well-known "Sanatorne" cookie, the recipe of which includes wheat flour, sugar, butter, melange, pasteurized cow's milk, soda, carbon ammonium salt, essence, water (Collection of recipes "Recipe! for cookies" Moscow PP 1987, p. 152 )

Ratio of components, 90

Wheat flour 604

Sugar 32.3

Butter 16.9

Melange 8.5

Pasteurized cow's milk 1.9

Soda OB

Carbon ammonium salt 0.1

Essence 0.1

The rest is water

The disadvantage of this composition is the presence of wheat flour in the recipe, which includes the protein gluten, which causes an allergic reaction in patients with celiac disease, so the consumption of such products is contraindicated for such patients.

The invention is based on the task of creating functional confectionery products for people with such an allergic disease as celiac disease.

The task is solved by the fact that the composition of gluten-free cookies includes sugar, butter, melange, skimmed milk powder, chemical leavening agents, flavoring, water, and according to the invention, rice flour is used as flour, in this ratio of ingredients, 9o:

Rice flour 40-80 He)

Sugar 5-45 so

Butter 5-35

Melange 1-30 (av)

Skimmed dry milk 0.5-0.50 o

Soda 0.08-0.6

Carbon ammonium salt 0.04-0.8 and -

Vanillin 0.01-0.09

The rest is water

The causal relationship between the proposed features and the expected technical result is as follows. - c The proposed replacement of wheat flour with rice flour allows patients with celiac disease to use these products, because the proteins of rice flour do not cause such an allergic reaction as does gluten (a protein inherent in wheat flour).

Example of receiving a product:

To obtain the product, first form an emulsion from the following recipe components, in the ratio of sugar - 19.2, butter - 28.8, melange - 10.1, skim milk powder - 5.0, soda - 0.4, carbon ammonium o salt - 0.09, vanillin - 0.3, then add rice flour - 50 and knead the dough.

Other examples of obtaining a composition. (ав) со 5 а PeshnEtnyaya defatted rice 71741305 | 5109 | 005 Neutroyetoya strusurpomekanmn properties of the dough in 00002196 15145108 006 Deficient nutrients 3 БО 20 25 Б Б 1 0.05 | The best parameters of the structure of the dough and the taste » рон т дин products о 5 | vo vo) 45 /////2o | B) 1,109,005 Significantly increased production of smakto products./-.:/|/ /З//:З

Conclusions: replacing wheat flour with rice flour makes it possible to produce functional confectionery products.

Claims (1)

65 Formula of the invention -D- Gluten-free cookies, which contain sugar, butter, melange, skim milk powder, chemical leavening agents, flavoring, water, which differs in that rice flour is used as flour with this ratio of raw ingredients, 90: rice flour 40-80 sugar 5-45 butter 5-35 melange 1-30 70 skim milk powder 0.5-5O0 soda 0.08-0.6 carbon ammonium salt 0.04-0.8 vanillin 0.01-0.09 water the rest. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 9, 15.09.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. " (o) (ee) "c) "c) and - - and? -i («c) («c) (ee) iChe) 60 b5