GLUTEN-FREE BUNS Russian patent published in 2021 - IPC A21D13/66 

FIELD: food industry.

SUBSTANCE: inventions group relates to the food industry. Gluten-free buns are made from dough variants that include: rice flour, semi-finished rice sourdough, potato starch, corn starch, food fibers, hydroxypropyl methylcellulose, food salt, pressed bakery yeast, invert syrup, drinking water, sunflower oil, buckwheat flour, corn flour, pea protein isolate, xanthan gum, enzymatic preparation for gluten-free products, cane sugar, semi-finished charcoal paste, semi-finished spirulina paste, semi-finished seed mixture, ground turmeric. Semi-finished rice sourdough is made from the starter culture, rice flour and drinking water. Semi-finished charcoal paste is made from bamboo charcoal dye and drinking water. Semi-finished seed mixture is made from pumpkin seeds, sunflower seeds, flax seeds, drinking water. Semi-finished spirulina paste is made from spirulina powder and drinking water. Semi-finished seed mixture is made from pumpkin seeds, sunflower seeds, flax seeds, drinking water.

EFFECT: invention allows creating gluten-free buns with organoleptic characteristics similar to traditional types of gluten-containing baked goods.

5 cl