GLUTEN-FREE BREAD PRODUCTION METHOD Russian patent published in 2019 - IPC A21D13/04 A21D13/66 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery. Disclosed is a method for production of gluten-free bread, comprising preparation of dough from a non-glue raw material containing starch and flour, sugar sand, culinary food salt, dry bakery yeast, fat, a thickener and water, its molding and baking, wherein flour is represented by mixture of chia flour and rice flour, fat is represented by enzymatic interesterified vegetal fat, as thickener – protein-polysaccharide mixture consisting of sodium casein, sodium alginate, carboxymethyl cellulose and xanthan gum in ratio of 2.05:0.09:0.056:0.023, with following ratio of initial components, weight parts: chia flour 1.28–4.77; rice flour 42.3–62.1; starch 21.8–33.3; culinary food salt 1.0–1.5; granulated sugar 4.0–5.0; dried bakery yeast – 2.3–2.8; protein-polysaccharide mixture 1.6–1.8; enzymatically transesterified vegetable fat 4.0–5.0; water to dough moisture content of 47 %. Chia flour is introduced in amount of 2–5 % of the weight of the non-adhesive raw material. In the dough one additionally introduces lupine flour in amount of 4–20 % of the weight of gluten-free raw material, as well as buckwheat, flax, soya, amaranth, millet, tapioca, sorghum, peas and quinoa flour.

EFFECT: invention ensures increase of the mixture action of the declared components, namely mixture of chia flour and rice flour, protein-polysaccharide mixture and enzymatic transesterified vegetable fat, with combined use of components with different properties, to improve the quality of the product, enhance nutritional value of gluten-free bread by enriching it with essential fatty acids, food fibers and protein, due to synergism of the above components.

4 cl, 3 tbl, 10 ex