FIELD: food products.
SUBSTANCE: in fact, it is a carbohydrate-free flour substitute suitable for at least partial substitution of traditional grain flour used for dough making for bakery and pastry products, and also for dough pieces such as ravioli, noodles, pasta, etc. According to the invention the flour substitute contains 20-40 wt % of wheat fibre, 60-80 wt % of wheat gluten and 0.1-5 wt % of thickener and can completely substitute traditional grain flour for dough. The invention also deals with dough made using the flour substitute according to the invention and pieces made of this dough.
EFFECT: baking low-carbohydrate products without significant degradation of their organoleptical properties.
3 tbl, 5 ex
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