DIABETIC MIXTURE FOR BAKERY PRODUCTS USING BUCKWHEAT FLOUR (VERSIONS) Russian patent published in 2011 - IPC A21D8/02 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the first version, the diabetic mixture contains first grade buckwheat flour with first grade bakery wheat flour, dry milk whey and dry wheat gluten at the following ratio of the recipe components, %: first grade buckwheat flour - 18.0-58.0; first grade bakery wheat flour - 33.0-79.0; dry milk whey - 1.9-5.8; dry wheat gluten - 0.96-3.8. According to the second version, the diabetic mixture contains first grade buckwheat flour with medium rye flour, dry milk whey and dry wheat gluten at the following ratio of the recipe components, %: first grade buckwheat flour - 13.9-42.0; medium rye flour- 51.3-69.4; dry milk whey - 1.4-4.0; dry wheat gluten - 0.5-2.7.

EFFECT: invention allows to improve bread physico-chemical and organoleptic properties.

2 cl, 1 tbl, 3 ex