GLUTEN-FREE CRISP BREAD PRODUCTION METHOD Russian patent published in 2020 - IPC A21D13/66 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Disclosed is a method for production of gluten-free crisps, which involves cooking dough and baking. To produce dough one mixes sunflower seeds, flax seeds, flaxseed oil, edible soda, pink salt, maltose syrup and water till homogeneous consistence production. Water is added in amount of 20 % of total volume of used water. One adds to the produced mixture quinoa flour, lentil flour and the remaining amount of water. Then the mixture is stirred for 12–15 minutes to produce a homogeneous mass with moisture content of 64–67 %, which is then baked in the form of strata with thickness of 2–5 mm for 3–4 minutes at temperature of 200–220 °C to obtain an end product.

EFFECT: invention ensures production of gluten-free product, in particular, breads suitable for consumption by a wide group of consumers, including consumers suffering from obesity and having gluten allergy; products have increased food value.

1 cl, 1 ex