GLUTEN-FREE BREAD BAKING METHOD Russian patent published in 2022 - IPC A21D13/66 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used at enterprises of the bakery, confectionery industry, public catering. The method for production of gluten-free bread includes the preparation of dough from flour, which does not contain protein of cereals, potato starch, fig powder, dry baking yeast, stevioside, table salt, structure-forming agent and baking powder, its molding, proofing and baking. A mixture of rice, buckwheat and corn flour is used as flour, guar gum, melange and sodium carbonate are used as a structure-forming agent and baking powder. The ingridients are used at the following ratio, wt.%: rice flour - 20.0; buckwheat flour - 10.0; corn flour - 10.0; potato starch - 10.0; fig powder - 3.8; dry baking yeast - 1.5; stevioside - 0.7; table salt - 2.0; guar gum - 0.2; melange - 3.6; sodium carbonate - 0.2; water - 35.0.

EFFECT: invention enables to expand the range of gluten-free products, to obtain a finished product of improved quality.

1 cl, tbl, 3 ex