DIABETIC MIXTURE FOR BAKERY PRODUCTS (VERSIONS) Russian patent published in 2011 - IPC A21D8/00 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. In the first version the diabetic mixture contains first grade wheat baker's flour, cereal crops flour and additional raw materials; the cereal crop flour is represented by graded barley flour while the additional raw materials are represented by dry defatted milk, pectin, dry wheat gluten at the following ratio of recipe components, %: first grade wheat baker's flour- 11.4-34.0; graded barley flour - 57.0-79.0; dry defatted milk- 4.5-9.0; pectin - 1.2-3.5; dry wheat gluten - 1.2-3.5. In the second version the diabetic mixture contains first grade wheat baker's flour, cereal crops flour and additional raw materials; the cereal crop flour is represented by graded oat flour while the additional raw materials are represented by dry defatted milk, pectin, dry wheat gluten at the following ratio of recipe components, %: grade wheat baker's flour- 9.0-27.0; graded oat flour - 64.0-81.0; dry defatted milk - 4.6-7.0; pectin - 1.0-3.0, dry wheat gluten - 2.6-4.4.

EFFECT: invention allows to improve bread physicochemical and organoleptical properties.

2 cl, 2 tbl, 6 ex