GLUTEN-FREE BREAD PRODUCTION METHOD Russian patent published in 2020 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for production of gluten-free bread includes preparation of dough from non-gluten raw material containing amaranth flour, corn starch, sugar sand, culinary food salt, pressed bakery yeast, vegetable oil, a thickener, its molding and baking. Gluten-free raw material additionally contains flour of chufa tuber and soya protein isolate, carrot and apple powders, "Evitaliya" lactic acid fermentation starter. Initial components are used at the following ratio, wt%: amaranth flour – 18.68–24.07, maize starch – 20.38–26.26, chufa tuber flour – 4.08–5.25, soya protein isolate – 1.70–2.19, granular sugar – 0.68–0.88, pressed bakery yeast – 0.42–0.55, xanthan gum – 0.20–0.25, vegetable oil – 4.25–5.47, culinary food salt – 0.51–0.66, carrot powder – 0.26–0.34, apple powder – 0.26–0.34, Evitaliya ferment – 7.88–22.42, water – balance.

EFFECT: invention allows to enhance nutritive and biological value of gluten-free bread with provision of good organoleptic and physicochemical quality indices, prolong the gluten-free bread storage life and extend the range of gluten-free products.

1 cl, 3 dwg, 1 tbl, 6 ex