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Application filed by Ольга Николаевна Шанина, Надежда Леонидовна Лобачева, Татьяна Владимировна ГавришfiledCriticalОльга Николаевна Шанина
Priority to UAU201307689UpriorityCriticalpatent/UA86050U/en
Publication of UA86050UpublicationCriticalpatent/UA86050U/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for making gluten-free bread includes preparing running raw material, suspending yeast, diluting the enzyme preparation trans-glutaminase in water, kneading and ripening of the dough, forming and baking dough half-finished products, cooling the bread. To suspend the yeast, milk or a 2.0-4.0 % aqueous gelatine solution are used.
UAU201307689U2013-06-172013-06-17Method for making gluten-free bread
UA86050U
(en)