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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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.

Item Type: Article
Uncontrolled Keywords: gluten-free muffins, rice flour, corn flour, structural and mechanical properties, nutri-tional value, technological scheme
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship
Depositing User: Адміністратор репозиторію
Date Deposited: 09 Sep 2020 07:26
Last Modified: 09 Sep 2020 07:26

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