DIETARY BREAD PRODUCTION METHOD Russian patent published in 2017 - IPC A21D13/04 A21D13/06 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to its bakery branch and can be used to expand the range of dietary bread varieties possessing prophylactic properties. The dietary bread production method involves pre-dough preparation, dough kneading, dough fermentation, handling, proofing and baking. Gluten-free mixtures "Black bread", "White bread", "Brown bread", "Pulse crop bread" are used as flour ingredient. Pre-dough is prepared by mixing of the above mixtures taken in equal proportions with potable water 45°C hot, further fermentation during 12-18 hours follows. After the fermentation is finished, the pre-dough is added to the flour composition including either four gluten-free mixtures or three ones or two ones taken in equal proportions, or to one of these mixtures. Herewith moisture content of the dough is kept within 47÷2%.

EFFECT: invention ensures production of gluten-free and yeast-free bread equivalent to grain one and causing no food allergy.

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