RU2809195C1 - Method for production of gluten-free cake - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing a gluten-free cake involves kneading the dough; for this, the butter is softened and whipped for 7-10 minutes, then granulated sugar is added to it and whipping is continued for another 5-7 minutes until a homogeneous mass is formed. After this, without stopping whipping, chicken eggs are gradually introduced into the resulting mixture, salt, baking powder and vanillin are added, chickpea and rice flour are sifted and gradually added to the finished mass. Next, molding and baking are carried out at a temperature of 180°C for 40-45 minutes. In this case, the initial components are taken in the following ratio, wt.%: chickpea flour - 6.15, rice flour - 16.15, granulated sugar - 22.6, butter - 22.6, chicken eggs - 19.9, vanillin - 0.71, salt - 1.11, baking powder - 0.78.

EFFECT: improving and enhancing the quality of finished products, obtaining a gluten-free product with a high protein content, and also expanding the market for gluten-free flour confectionery products.

1 cl, 3 tbl

Description

The invention relates to the food industry, namely to the production of flour confectionery products. Currently, a significant problem is the production of gluten-free confectionery products. One way to solve this problem is to use alternative types of flour as the main raw material.

There is a known method of preparing the Stolichny cake, which includes churning butter for 7-10 minutes, adding sugar and churning for another 5-7 minutes, gradually introducing melange, essence, salt, premium wheat flour, ammonium carbonate, at the final stage introducing the prepared raisins, kneading the dough, molding it and baking it at a temperature of 205-215°C for 25-30 minutes, cooling and sprinkling the surface with refined powder [Collection of recipes for flour confectionery and bakery products / comp. Doctor of Economics Sciences A.V. Pavlov. - St. Petersburg: Gidrometeoizdat, 1998. - 294 p.].

The disadvantages of this method are the low amount of protein and the use of ingredients that are unacceptable for a gluten-free diet.

There is a known method for producing cupcakes [RF Patent No. 2617358]. The method is characterized by the fact that dough is prepared from flour of whole-ground chickpea seeds and first-grade wheat baking flour, granulated sugar, sunflower and flaxseed oils, melange, table salt, sodium bicarbonate, chopped carrots and dried cranberries, for which the melange is beaten for 3 -5 minutes, add granulated sugar and beat for another 5-7 minutes, gradually add a mixture of sunflower and flaxseed oil in a 1:1 ratio, then add chopped carrots, beat for a minute, add sodium bicarbonate and table salt, mix thoroughly, add a mixture of flour from whole-ground chickpea seeds and first-grade wheat flour and dried cranberries, knead the dough, bake at a temperature of 190-200°C for 30-35 minutes.

The disadvantage of this method is the use of ingredients, the use of which is impossible in the diet of people with gluten intolerance, as well as the specific taste of flaxseed oil.

The closest in technical essence and achieved effect to the proposed method is the method for producing gluten-free cake “lemon with candied fruits” [RF Patent No. 2458508]. The production method is characterized by the fact that the dough is kneaded by beating margarine and granulated sugar until a homogeneous mass is formed for 10-15 minutes, then eggs and salt are added in turn, beat for 20 minutes, sifted corn flour and corn flour are gradually added to the finished mass at the same time. rice, starch and baking powder. Candied pumpkin and crushed lemon are introduced at the final stage of kneading the dough, molding is carried out in molds treated with a non-stick coating, the cupcakes are baked at a temperature of 200°C for 20-25 minutes immediately after cutting, after baking the cupcakes are cooled naturally to room temperature, and to prepare candied fruits, take a pumpkin that has been previously peeled and cut into small pieces, sprinkled with granulated sugar and left until the juice appears, then the pumpkin is heated to 90°C, cooled, the juice is drained, the cooled pumpkin is poured with pre-prepared sugar syrup and boiled for 25 minutes, the pumpkin removed from the syrup and, after drying, rolled in powdered sugar, with the components taken in the following ratio, wt. %: corn flour 8.15, rice flour 16.3, potato starch 8.15, granulated sugar 13.02, chicken egg 24.44, Stolichny margarine 16.3, salt 0.20, lemon 4.88 , baking powder 0.41, candied pumpkin.

The disadvantage of products produced in accordance with this method is the low protein content, as well as the specific taste of candied pumpkin.

The technical problem to be solved by the invention is to increase the amount of protein, use ingredients suitable for a gluten-free diet, and expand the range of gluten-free flour confectionery products.

The problem is solved in a method that is carried out as follows: when preparing the dough, pre-prepared and softened butter is placed in the whipping machine and beaten for 7-10 minutes. Then add granulated sugar and continue beating for another 5-7 minutes until a homogeneous mass is formed. Gradually add eggs into the resulting butter mass, without stopping beating. Rice and chickpea flour are sifted through a sieve, mixed with salt, baking powder and vanillin, and added to the finished mass. Cupcakes are baked at 180°C for 40-45 minutes. After baking, the cupcakes are cooled naturally to room temperature, with the starting components taken in the following ratio, wt. %:

Chickpea flour 16.15 Rice flour 16.15 Granulated sugar 22.6 Butter 22.6 Chicken eggs 19.9 Vanillin 0.71 Salt 1.11 Baking powder 0.78

Chickpea flour is used as a gluten-free raw material. In terms of protein content, chickpea flour is twice as high as wheat flour and also has a lower calorie content. It also contains high amounts of dietary fiber. Fiber is an important component of food; it helps improve intestinal motility and has a beneficial effect on digestive processes.

Rice flour also does not contain gluten. This flour has a high energy value, is a hypoallergenic product, has a neutral taste and does not negatively affect the properties of the finished product.

The technical result of the invention is the production of a product with increased nutritional value due to an increase in protein content, the use of chickpea and rice flour suitable for a gluten-free diet, and an expansion of the range of gluten-free flour confectionery products.

Physico-chemical indicators of the quality of the dough and finished products are presented in Table 1, organoleptic assessment - in Table 2, nutritional value - in Table 3.

From tables 1 and 2 it can be seen that the gluten-free cake “Tsitser”, prepared according to the proposed method, has high physical and chemical properties within the permissible norm. The products are obtained with a pleasant nutty flavor and a yellow-beige color.

Analysis of the chemical composition shown in Table 3 showed that the Tsitser cake has a higher protein content in comparison with the prototype, as well as high energy value.

Claims (2)

A method for producing a gluten-free cake, characterized by the fact that it includes kneading the dough; for this, the butter is softened and whipped for 7-10 minutes, then granulated sugar is added to it and whipping is continued for another 5-7 minutes until a homogeneous mass is formed, after without stopping beating, chicken eggs are gradually introduced into the resulting mixture, salt, baking powder and vanillin are added, chickpea and rice flour are sifted and gradually added to the finished mass, then molding and baking is carried out at a temperature of 180°C for 40-45 minutes, while the starting components are taken in the following ratio, wt. %: chickpea flour 16.15 rice flour 16.15 granulated sugar 22.6 butter 22.6 chicken eggs 19.9 vanillin 0.71 salt 1.11 baking powder 0.78