METHOD FOR GLUTEN-FREE BREAD PRODUCTION WITH USAGE OF GLUTEN-FREE MIXTURE Russian patent published in 2016 - IPC A21D8/02 A21D2/36 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the bread baking branch. The gluten-free bread production method envisages kneading dough of a gluten-free mixture, water, sunflower oil and yeast. The gluten-free mixture has the following components ratio, wt %: maize starch - 51.5-56.5; rice flour - 20.0-25.0; soya bean protein - 9.7-10.0; salt - 0.8-1.0; sugar sand - 2.0-2.5; Herbacel AQ Plus food citrus fibres - 1.2-1.5; LeciPRO 90 S lecithin - 2.0-3.0; ashberry powder (berries/refuses) - 3.0-8.0. The kneaded dough is moulded, proofed and baked.

EFFECT: nutritive value increase and gluten-free bread improvement are achieved due to the present invention implementation; microbiological resistance in the process of storage and the said product range expansion are achieved due to imparting to the bread a brighter balanced taste and aroma and due to structural-and-mechanical properties improvement.

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