FIELD: food industry.
SUBSTANCE: group of inventions relates to food industry. Disclosed are a method and composition for production of gluten-free bread. Method for production of gluten-free bread includes dough kneading, fermentation, proofing and baking of dough bread containing milled seeds of green buckwheat, honey, water, salt and soda. First, grinding buckwheat seeds is performed prior to grinding. Sprouting and fermentation are carried out while maintaining a constant mode of temperature and illumination. Composition for production of gluten-free bread is characterized by the following ratio of ingredients, wt %: sprouted buckwheat seeds 60–63, honey 2–6, salt 0.5–3, soda 0.25–0.5, water – the rest.
EFFECT: inventions group allows to increase organoleptic indices of the ready product and its biological value.
4 cl
| Title | Year | Author | Number |
|---|---|---|---|
| DIETARY BREAD PRODUCTION METHOD | 2015 |
|
RU2611142C1 |
| GLUTEN-FREE BREAD MADE FROM COMPOSITE FLOUR MIXTURES | 2022 |
|
RU2806576C1 |
| BREAD OF ENHANCED NUTRITIVE VALUE AND METHOD FOR ITS PRODUCTION | 2018 |
|
RU2702089C1 |
| BREAD PREPARATION METHOD | 2018 |
|
RU2700463C1 |
| METHOD FOR PRODUCTION OF GRAIN BREAD | 2021 |
|
RU2786623C1 |
| METHOD FOR PRODUCING GRAIN BREAD | 2015 |
|
RU2619277C2 |
| METHOD FOR PRODUCTION OF BREAD, USING SPROUTED WHEAT GRAIN AND SUNFLOWER SEEDS | 2021 |
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RU2783948C1 |
| METHOD FOR PRODUCTION OF BREAD USING SPROUTED BARLEY GRAINS | 2023 |
|
RU2823346C1 |
| METHOD FOR MANUFACTURE OF BAKERY PRODUCTS OF SPROUTED CEREAL GRAINS | 2014 |
|
RU2567166C2 |
| METHOD FOR PRODUCTION OF GRAIN BAKERY PRODUCTS | 2021 |
|
RU2786539C2 |
