EA201800383A1 - METHOD FOR PRODUCING GLUTEN-FREE BREAD USING A GLUTFLESS-GLASSED MIXTURE BASED ON THE PRODUCT OF PEA FERMENTED GLUT-FREE GLUTEN - Google Patents
METHOD FOR PRODUCING GLUTEN-FREE BREAD USING A GLUTFLESS-GLASSED MIXTURE BASED ON THE PRODUCT OF PEA FERMENTED GLUT-FREE GLUTENInfo
- Publication number
- EA201800383A1 EA201800383A1 EA201800383A EA201800383A EA201800383A1 EA 201800383 A1 EA201800383 A1 EA 201800383A1 EA 201800383 A EA201800383 A EA 201800383A EA 201800383 A EA201800383 A EA 201800383A EA 201800383 A1 EA201800383 A1 EA 201800383A1
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- gluten
- free
- mixture
- fermented
- corn
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Изобретение относится к пищевой промышленности, в частности к хлебопечению. Способ производства хлеба включает замес теста из бесклейковинной смеси, воды, дрожжей хлебопекарных сушеных, масла растительного. Бесклейковинная смесь содержит продукт гороховый ферментированный безглютеновый, кукурузную муку, кукурузный или рисовый крахмал и/или молоко сухое обезжиренное, сахар белый, соль поваренную пищевую йодированную, лецитин, и/или пряно-ароматические травы, и/или чеснок сушеный, смесь гуаровой и ксантановой камедей. При этом бесклейковинная смесь содержит компоненты в следующем соотношении, мас.% к 100 г смеси: продукт гороховый ферментированный безглютеновый - 8,0-56,0; кукурузная мука - 11,3-14,0; крахмал кукурузный или рисовый - 19,5-70,0; молоко сухое обезжиренное - 0,0-15,5; смесь гуаровой и ксантановой камедей - 0,4-0,5; сахар белый - 3,5-4,2; соль поваренная пищевая йодированная - 1,2-1,4; лецитин - 0,8-0,9; пряно-ароматические травы и/или чеснок сушеный - 0,0-0,8. Замешенное тесто после брожения разделывают по формам, смачивают водой, расстаивают и выпекают. Изобретение обеспечивает повышение пищевой ценности и расширение ассортимента безглютеновой продукции.The invention relates to the food industry, in particular to baking. The method for the production of bread includes kneading dough from a gluten-free mixture, water, dried bakery yeast, vegetable oil. The gluten-free mixture contains a fermented gluten-free pea product, corn flour, corn or rice starch and / or skimmed milk powder, white sugar, iodized table salt, lecithin, and / or aromatic herbs, and / or dried garlic, a mixture of guar and xanthan gum. The gluten-free mixture contains components in the following ratio, wt.% To 100 g of the mixture: fermented gluten-free pea product - 8.0-56.0; corn flour - 11.3-14.0; corn or rice starch - 19.5-70.0; skimmed milk powder - 0.0-15.5; a mixture of guar and xanthan gums - 0.4-0.5; white sugar - 3.5-4.2; edible table salt iodized - 1.2-1.4; lecithin - 0.8-0.9; spicy-aromatic herbs and / or dried garlic - 0.0-0.8. After fermentation, the kneaded dough is cut into molds, moistened with water, defrosted and baked. The invention provides an increase in nutritional value and an expansion of the range of gluten-free products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EA201800383A EA038559B1 (en) | 2018-06-11 | 2018-06-11 | Method for the production of gluten-free bread using a non-gluten mix based on a fermented gluten-free pea product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EA201800383A EA038559B1 (en) | 2018-06-11 | 2018-06-11 | Method for the production of gluten-free bread using a non-gluten mix based on a fermented gluten-free pea product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EA201800383A1 true EA201800383A1 (en) | 2019-12-30 |
| EA038559B1 EA038559B1 (en) | 2021-09-15 |
Family
ID=69061840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EA201800383A EA038559B1 (en) | 2018-06-11 | 2018-06-11 | Method for the production of gluten-free bread using a non-gluten mix based on a fermented gluten-free pea product |
Country Status (1)
| Country | Link |
|---|---|
| EA (1) | EA038559B1 (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102010017171A1 (en) * | 2010-05-31 | 2011-12-01 | Ernst Böcker Gmbh & Co. Kg | Rye flour imitation |
| EA019891B1 (en) * | 2012-05-03 | 2014-07-30 | Общество С Ограниченной Ответственностью "Макарон-Сервис" | Method for baking bread product |
| US20170079287A1 (en) * | 2014-05-14 | 2017-03-23 | Nestec S.A. | Gluten-free bread |
| RU2579257C1 (en) * | 2015-01-28 | 2016-04-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Method of producing gluten-free bread |
| ES2663220B1 (en) * | 2016-10-11 | 2019-01-25 | Desarrollos Y Promociones Vegetarianas S L | GLUTEN FREE-BREAKING COMPOSITION |
-
2018
- 2018-06-11 EA EA201800383A patent/EA038559B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EA038559B1 (en) | 2021-09-15 |
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