GLUTEN-FREE CORN BREAD PRODUCTION METHOD Russian patent published in 2024 - IPC A21D13/66 A21D8/02 A21D13/04 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bread baking, and may be used in production of gluten-free bread. Gluten-free corn bread production method is characterized by the fact that dough is kneaded in a mixing-beating-forming machine at a mixer rotation frequency of 100 rpm by adding dry bakery yeast, molasses and citric acid to ensure dough moisture content of 53%. Then pre-mixed corn flour and extruded corn flour are loaded into the apparatus and the mixing process is continued for 20 s. Then one performs intensive mixing at mixer rotation frequency of 800 rpm for 120 s to obtain a homogeneous resilient-elastic structure of the dough. At the end of the kneading, mixed margarine and culinary salt are added, kneading is continued at a mixer rotation frequency of 200 rpm until a homogeneous mass is obtained. Kneaded dough is divided into pieces weighing 250 g, put into moulds coated with vegetable oil, slightly smoothed and placed into a thermostat for proofing during 25-30 minutes. Then baked for 30 minutes at temperature of 200-220 °C. Dough is prepared at the following ratio of initial components, wt.%: corn flour – 23.09, extruded corn flour – 23.09, molasses – 5.77, dry bakery yeast – 1.15, margarine – 1.15, table salt – 0.58, citric acid – 0.12, vegetable oil – 1.0, water – the rest.

EFFECT: invention allows to reduce technological process of dough preparation, to form porous elastic structure of maize bread crumb, to increase bread yield, as well as to expand the range of gluten-free products.

1 cl, 1 tbl, 2 ex