DOUGH FOR GLUTEN-FREE PASTRIES, METHOD FOR PRODUCTION FOR SUCH GLUTEN-FREE PASTRIES, SET FOR PRODUCTION OF GLUTEN-FREE PASTRIES AND USE OF SUCH DOUGH FOR PRODUCTION OF GLUTEN-FREE PASTRIES

摘要

It is described a method for production of a gluten-free pastry where at least two dough components are formed, where one of the dough components comprises a liquid as well as flour from a starch and/or amylase-containing grain type which does not contain gluten, which starch and/or amylase-containing part is heated in order to obtain a gel formation, and the other component comprises a liquid as well as flour from a gluten-free starch and/or amylase-containing flour type, where the second dough component additionally comprises an active agent for formation of gas or where such a gas-forming agent is added separately after co-mixing of the two dough components, which second component is not initially heated, whereupon the first dough component is heated with the second dough component, where gas-forming agent being present gives source for production of gas, which gas is trapped in a network of the dough formed from amylase and/or starch from the first dough component for rise of the dough, whereupon the dough is baked at a suitable temperature for making further gel formation of the previously non-heated starch and/or amylase-containing flour material in the dough together with the expansion of carbon dioxide/gas trapped in the dough network or for formation of gas by chemical reaction of the gas-forming agent in the doughs as well as for making further gel formation of the previously non-heated starch and/or amylase-containing flour material in the dough together with the expansion of carbon dioxide/gas trapped in the dough network. It is also described a dough which is suitable for conducting the method, a set of components for production of such dough as well as use of such dough or use of the method for production of gluten- free pastries.