METHOD FOR PRODUCTION OF ENRICHED GLUTEN-FREE BREAD WITH ENHANCED NUTRITIVE VALUE Russian patent published in 2020 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In the method for production of enriched gluten-free bread with enhanced nutritional value one mixes rice flour, corn flour, starch, yeast, salt and sugar. Then one adds to the dry mixture, simultaneously with sunflower refined oil, a fortifying ingredient representing a dry extract of rose hips or a dry extract of sea-buckthorn, or laminaria powder with particle size of not more than 0.1 mm, which is pre-dissolved in water. Then the obtained mixture is stirred until homogeneous mass dough production and placed into the combed steamer at a proofing temperature of 40 °C for 1 hour. Dough is baked in a combi-steam oven for 40 minutes at temperature of 200 °C. Initial components are used at the following ratio, wt. %: rice flour 19.55, maize flour 19.55, maize starch 10.02, yeast 0.34, salt 1.40, sugar 4.01, refined sunflower oil 4.01, water 40.12, sea-buckthorn extract, or rosehips extract is dry, or laminaria powder is 1.00.

EFFECT: invention allows to produce gluten-free bread promoting enhancement of human body protective function to effect of technogenic factors, having immunomodulating action and traditional taste-and-aroma characteristics, as well as to expand the range of functional gluten-free bread types.

1 cl, 1 ex