METHOD FOR PRODUCTION OF GLUTEN-FREE BREAD USING CURED SEMI-FINISHED PRODUCT Russian patent published in 2018 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Proposed is a method for production of gluten-free bread that involves kneading of dough, using a fermented gluten-free semi-finished product with a moisture content of 64–66 %, prepared from a mixture consisting of rice and soy flour in a ratio of 2:1, water and dry bacterial concentrate, as well as a mixture of bakery flourless, vegetable oil and yeast. Dry bacterial concentrate is obtained by mixing the biomass of lactobacillus L.brevis RCAM 01980 using malt wort with rice flour and soy protein isolate in a ratio of 3:2:1, granulation of the resulting mixture through a sieve and drying in an infrared unit with forced ventilation at a gentle temperature regime of not more than 50 °C for 60–90 minutes to a moisture content of not more than 14.0 %. Resulting semi-finished product is disposed at a temperature of 28–30 °C for 16–18 hours to achieve acidity of 12–15 degrees. In the method, the flour-free curd powder mixture includes corn starch, soy protein isolate, soy lecithin Leci Pro 90C, Herbacel AQ Plus citric fibers, granulated sugar, salt and ashberry powder. Resulting dough is dosed into forms, with further proofing and baking of dough pieces. Wherein the starting components are used in the following ratio, wt%: non-gluten flour baking mixture: corn starch 48.5, soy protein isolate 10.0, salt 0.8, granulated sugar 2.0, citrus fiber Herbacel AQ Plus 1.2, lecithin Leci Pro90 C 1.5, ashberry powder (fruit / squeeze) 4.0, fermented gluten-free semi-finished product: rice flour 20.0, soybean meal 10.0, dry bacterial concentrate 2.0.

EFFECT: invention allows to increase nutritional value, improve the quality of gluten-free bread, give it a more vivid harmonious taste and smell, improve microbiological resistance during storage, and expand the range of these products.

1 cl, 6 tbl