METHOD FOR PRODUCING GLUTEN-FREE FUNCTIONAL BREADS Russian patent published in 2024 - IPC A21D8/02 A21D13/66 A21D2/36 A21D13/47 

FIELD: food industry.

SUBSTANCE: invention is related in particular to production of gluten-free functional breads. The method for producing gluten-free functional breads includes kneading the dough in a straight method, maturing and cutting the dough, pricking the dough pieces and baking the products. In this case, the dough is prepared by mixing the composite mixture, corn starch, sunflower oil, table salt, baking soda, water in the following ratio of components, wt.%: composite mixture - 55.0, corn starch - 5.0, sunflower oil - 3.5, table salt - 1.0, baking soda - 0.5, water - 35.0. Moreover, the composite mixture is prepared by mixing rice flour, corn flour, flaxseed flour in the following ratio of components, wt.%: rice flour - 50.0, corn flour - 45.0, flaxseed flour - 5.0.

EFFECT: invention makes it possible to obtain gluten-free functional breads with increased nutritional value while maintaining high organoleptic properties.

1 cl, 1 tbl, 1 ex