FIELD: food industry.
SUBSTANCE: invention relates to food industry. The food additive contains the following components, wt %: lactic acid - 9.0-10.2, sodium lactate- 17.0-17.6, acetic acid - 5.4-5.8, glycerine - 22.0-22.4, calcium lactate- 14.0-14.2, propionic acid - 1.8-2.2, water - balance.
EFFECT: invention ensures improvement of quality of dietary bread made of a mixture of starch- and protein-containing gluten-free raw material, enhancement of microbiological safety by way of prevention of mould fungi growth in the process of dietary bread long storage due to the components action synergism.
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