METHOD FOR PRODUCTION OF GLUTEN-FREE BAKERY PRODUCTS Russian patent published in 2023 - IPC A21D13/66 A21D8/04 A21D13/04 

FIELD: baking industry.

SUBSTANCE: invention can be used in the production of bakery products. The method for the production of gluten-free bakery products is characterized in that a portion of the original amaranth flour in the amount of 45-50% of the mass of the original amaranth flour is subjected to biotransformation by mixing with water at a temperature of 40-45°C at a hydromodule of 1:1.5-1:2. After that, citric acid is introduced in an amount of 0.1-0.2% by weight of the initial amaranth flour, the inoculum of a mixture of homo- and heterofermentative lactic acid bacteria: Lactobacillus casei, L. plantarum, L. acidophilus, L. fermenti, L. brevis and Propionibacterium freundenrechi spp. Shermani at the ratio of 1:1:1:1:1:0.1, respectively, in the amount of 10-15% by weight of the original amaranth flour. The fermented mixture is incubated for 18-20 hours at a temperature of 32-35°C to a final titratable acidity of 8-10 degrees and a humidity of 70-75%. After that, baker's yeast pressed in the amount of 1.0-1.5% by weight of the original amaranth flour, food salt in the amount of 1.5% by weight of the original amaranth flour, melange in the amount of 30% by weight of the original amaranth flour, vegetable oil in the amount of 12% by weight of the original amaranth flour are added to the remaining part of the original amaranth flour. Moreover, coriander powder is additionally added in an amount of 1.0% by weight of the original amaranth flour. Next, fermentation of the dough, its moulding, proofing of dough pieces and subsequent baking are carried out.

EFFECT: invention makes it possible to obtain gluten-free bakery products enriched with vegetable protein, B, A, E vitamins, squalene, micro- and macroelements, with high organoleptic, physico-chemical parameters and consumer properties of the finished product.

3 cl, 2 tbl, 3 ex