GLUTEN-FREE DRY MIXTURE WITH RICE AND AMARANTH FLOUR AND FRUIT, VEGETABLE AND BERRY POWDERS AND A CAKE PRODUCTION METHOD

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food concentrate and confectionary industry and may be used for production of specialized flour confectionary mixtures and products made from them. Disclosed is a gluten-free dry mixture using rice and amaranth flour and fruit and vegetable and berry powders for cake production, which contains rice flour, amaranth flour, apple powder and powder selected from a group comprising at least pumpkin, beet root, carrot or cranberry powders, in following ratio of initial recipe components, wt %: rice flour 15–75; amaranth flour 15–50; apple powder 5–30; pumpkin powder/beet root powder/carrot powder/cranberry powder 5–30. Also disclosed is a gluten-free cake production method using said gluten-free mixture, in which one whips 45–80 g of crystalline white sugar and two chicken eggs for 2–3 minutes, then one adds a portion of gluten-free mixture (100 g) and whipped again for 3–5 minutes, without interrupting stirring, water or milk is gradually added in amount of 10–70 ml and the process is continued until complete uniform distribution of components, produced dough is cast into aluminum or silicone mold and baked for 10–15 minutes at temperature 170–180 °C.;EFFECT: invention is aimed at improvement of quality and nutritive value of gluten-free cake using the improved gluten-free dry mixture formulation.;2 cl, 4 tbl, 3 ex