Gluten-free cakes with cereal flour

Yudina, Tatiana and Юдіна, Тетяна Іллівна and Юдина, Татьяна Ильинична and Веzruchenko, O. and Безрученко, О. М. and Безрученко, А. М. and Ahapova, O. and Агапова, О. В. and Агапова, А.В. (2020) Gluten-free cakes with cereal flour. Обладнання та технології харчових виробництв (1 (40)). pp. 19-25. ISSN 2079-4827

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Abstract

The expediency and possibility of using corn and rice flour mixes in the ratio of 60…70 % and 40…30 %, respectively, of the total amount of gluten flour of cereals according to the recipe are substantiated. The technology of gluten-free cupcake using milk protein concentrate scallops was de-veloped. The method of obtaining a new flour confectionery product — gluten-free cupcake — is as follows: softened butter and sugar are beaten for (12…18)•60 s, combined with pre-rubbed milk pro-tein concentrate cracks and continue whisking until smooth. Then add the mélange, baking soda, am-monium, mix thoroughly, pour in a mixture of corn and rice flour and knead the dough for (5…7)•60 seconds. The dough is spread into prepared forms and baked at 160…170°C for (20…25)•60 sec. Ready-made cupcakes are sprinkled with refined powder and sold. The proposed technology allows to expand the range of gluten-free pastry products with high nutritional value.

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