GLUTEN-FREE FLOUR PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: gluten-free flour product manufacture method envisages at the first stage an emulsion preparation by way of beating egg albumen with sugar sand during 2-5 minutes, addition (under simultaneous beating conditions) of a fat component represented by culinary margarine with fat content equal to no less than 82%, food culinary salt and yeast suspension. At the second stage one introduces into the produced emulsion (under beating conditions) gluten-free rice flour or gluten-free buckwheat flour or gluten-free maize flour, starch and xanthan gum. The obtained dough is left to for fermentation during 45-70 minutes. Dough is beaten, handled and proofed before baking. The said components are taken at the following ratio, wt %: gluten-free rice flour or gluten-free buckwheat flour or gluten-free maize flour - 35-65; starch - 8-23; chicken eggs - 10.5-30.5; food culinary salt - 0.4-2.8; sugar sand - 1.1-5.6; table margarine with fat content equal to no less than 82% - 1.6-6.1; pressed bakery yeast - 2.6-5.6; xanthan gum - 0.1-0.4.

EFFECT: gluten-free flour goods production method ensures expansion of the range of high quality preventive purpose bread bakery goods containing no functional or taste additives of chemical origin, enhancement of nutritive value and the goods cost reduction.

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