GLUTEN-FREE DRY MIXTURE FOR PRODUCING PANCAKES/OLADYI USING FLOUR FROM NATIVE BUCKWHEAT, AMARANTH FLOUR AND FRUIT, VEGETABLE AND BERRY POWDERS AND METHOD FOR PRODUCING PANCAKES/OLADYI

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the food industry, in particular, to food concentrate and confectionery industry, and can be used in production of specialised starchy confectionery mixtures and products therefrom. Proposed is a gluten-free dry mixture using flour from native buckwheat and amaranth flour, and fruit, vegetable and berry powders for pancakes, oladyi, wherein said mixture contains flour from native buckwheat, amaranth flour, apple powder, a powder selected from the group comprising at least pumpkin, beet or cranberry powders, crystalline white sugar, table salt, citric acid, baking soda, wherein the components of the recipe are included at the following ratio, % wt.: flour from native buckwheat 15 to 75; amaranth flour 15 to 50; apple powder 5 to 30; pumpkin powder/beet powder/cranberry powder 5 to 30; baking soda 1 to 4; citric acid 0.3 to 2.0; table salt 0.5 to 2.5; crystalline white sugar 3 to 10. Also proposed is a method for producing gluten-free pancakes/oladyi using a gluten-free mixture, wherein a chicken egg is added to a hundred gram portion of the gluten-free mixture and stirred for 3 to 5 minutes, followed by baking the pancakes/oladyi in a pan for 1 to 2 minutes at a temperature of 90°.;EFFECT: invention is aimed at improving quality indicators, nutritional value, rheological and organoleptic properties of gluten-free pancakes/oladyi.;2 cl, 4 tbl, 3 ex