METHOD OF PRODUCING GLUTEN-FREE SPONGE CAKE

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food industry. Method of producing a gluten-free sponge-cake comprise beating hen eggs with sugar powder for 8–10 minutes to increase the volume of the mixture by 2.5–3 times, adding corn flour, pre-mixed with cornstarch. Further, the method includes rapid mixing, which lasts no more than 15 seconds, molding, baking, cooling, maturing, removing from the molds and cooling the sponge-cake. Initial components are used at the following ratio, wt: hen egg 40–45, sugar powder 25–35, cornflour 10–20, cornstarch 10–20. Invention provides a gluten-free sponge-cake with improved organoleptic characteristics, providing a preventive orientation, and wider range of gluten-free flour confectionery products.;EFFECT: resulting sponge-cake is intended for people suffering from a celiac disease or keeping a diet, one of the conditions of which is refusal to consume gluten-contained food products.;1 cl, 1 tbl, 3 ex