This invention belongs to food industry, namely to the production of baked confectioneries, in particular, gluten-free wafers.
Gluten-free wafers and method to produce them as an invention is intended to change the sequence of putting the prescription components by taking into account their water-binding capacity, in particular, rice and buckwheat flour, which allows making a product not containing gluten, having increased nutrition value, original flavor, intended for people who suffer from gluten-sensitive enteropathy and diabetes mellitus. The use of rice and buckwheat flour as compared with wheat flour in the production of wafers results in the increase of content of proteins by 20%, vitamin B1: 20%, vitamin B2: 6.7%, ferrum: 14.1%, calcium: 68%, magnesium: 41.4%, potassium: 19.0%, sodium: 18% and phosphorus: 26%, which allows making a product having increased nutrition value (as compared with the baseline) and improved organoleptic characteristics and physical and chemical properties.
All the fundamental studies have been made in the base of the Ural State Academy of Veterinary Medicine (city of Troitsk, Chelyabinsk region).
Field of application:
for domestic use.
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