| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, particularly to a method for production of cookies, and can be used in bakery, confectionary industry, public catering. Method of making gluten-free waffle cookie characterised by that melange is whipped with granulated sugar for 15 minutes, followed by addition of amaranth flour in an amount of 362.64 g, mixture is stirred to a homogeneous dough, moulded with thickness 3 mm of any shape and baked in waffle oven PK-2 for 2-4 minutes at a temperature of 210-220 °C, dough with moisture content of 40.0±0.5 % is prepared with following content of recipe ingredients, g per 1 kg of finished product: amaranth flour - 362.64, melange - 834.63, granulated sugar - 377.03.EFFECT: invention improves nutritional value of finished products due to enrichment with protein, nutrients, low fat content; improvement of organoleptic and physicochemical properties (obtaining a brittle crispy cookie structure); balance of composition on proteins, fats and carbohydrates (ratio of proteins, fats and carbohydrates in disclosed waffle cookie 1:8/10:4, which is very close to recommended balanced ratio 1:1:4); exclusion of chemical aerators; intensified process and therefore time for preparation of waffle cookie due to simplification of technological process; wider range of gluten-free flour confectionary products.1 cl, 2 tbl, 2 ex |
