Process of preparing Brownie free of gluten flour cake Baru (Dipteryx alata VOG.)

摘要

The present invention relates to? Process of preparing Brownie free of gluten flour cake Baru (Dipteryx alata VOG.)? .The product has high nutritional value and other organoleptic characteristics conferred by the addition of flour, such as better texture and flavor.Another important aspect in relation to the development of the product is the reuse of waste from the cold extraction of oil from Baru (PIE).We emphasize that the preparation method of requires low cost and use of ingredients available.With all these benefits, we must also emphasize that the use of the residue in the preparation of food products, significantly contributes not only to sustainable consumption.But with the expansion of agribusiness, generating jobs and income.