RU2693092C1 - Gluten-free bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery. Disclosed is a method for production of gluten-free bread, comprising preparation of dough from a non-glue raw material containing starch and flour, sugar sand, culinary food salt, dry bakery yeast, fat, a thickener and water, its molding and baking, wherein flour is represented by mixture of chia flour and rice flour, fat is represented by enzymatic interesterified vegetal fat, as thickener – protein-polysaccharide mixture consisting of sodium casein, sodium alginate, carboxymethyl cellulose and xanthan gum in ratio of 2.05:0.09:0.056:0.023, with following ratio of initial components, weight parts: chia flour 1.28–4.77; rice flour 42.3–62.1; starch 21.8–33.3; culinary food salt 1.0–1.5; granulated sugar 4.0–5.0; dried bakery yeast – 2.3–2.8; protein-polysaccharide mixture 1.6–1.8; enzymatically transesterified vegetable fat 4.0–5.0; water to dough moisture content of 47 %. Chia flour is introduced in amount of 2–5 % of the weight of the non-adhesive raw material. In the dough one additionally introduces lupine flour in amount of 4–20 % of the weight of gluten-free raw material, as well as buckwheat, flax, soya, amaranth, millet, tapioca, sorghum, peas and quinoa flour.

EFFECT: invention ensures increase of the mixture action of the declared components, namely mixture of chia flour and rice flour, protein-polysaccharide mixture and enzymatic transesterified vegetable fat, with combined use of components with different properties, to improve the quality of the product, enhance nutritional value of gluten-free bread by enriching it with essential fatty acids, food fibers and protein, due to synergism of the above components.

4 cl, 3 tbl, 10 ex

Description

The invention relates to the food industry, in particular to baking, and can be used in the production of gluten-free bread.

The main raw material for bakery products is wheat and rye flour containing gluten, which determines the visco-elastic properties of the dough. However, at present, about 1% of the world's population suffers from celiac disease [Oreshko LS Clinical manifestations of gluten enteropathy // Proceedings of the Conference “Doctors of the World to Patients” - SPb., 2003. - p. 31-32]. Celiac disease (gluten enteropathy) is a genetically determined dysfunction of the small intestine associated with a deficiency of enzymes that break down the peptide gluten and proteins close to it. The basis for the treatment of celiac disease is strict adherence to a diet with only gluten-free foods. With celiac disease, there is a disruption in the absorption of disaccharides, fats, vitamins, iron, calcium, cystine transport, tryptophan metabolism is disturbed.

One of the main challenges facing the food industry is to further expand the market for specialized products that meet the needs of specific groups of the population, including patients with celiac disease. The principle of the production of specialized food products, especially intended for people with impaired metabolism of certain substances, is the absence of negative impacts (at a minimum) and a positive effect on human health from its constituent ingredients. For fatty ingredients used in the production of gluten-free products, a positive factor is the presence of essential polyunsaturated fatty acids (PUFAs) in them of the omega-3 and omega-6 families. PUFAs are not synthesized in the human body and must be supplied to it with food. Currently around the world there is a shortage in the consumption of PUFA family of omega-3. The role of these acids has been proven not only in the prevention, but also in the treatment of cardiovascular and a number of other diseases. Adequate intake of omega-3 fatty acids in the body of a child and adolescent contributes to their normal physical and mental development. The enrichment of omega-3 foods with fatty acids is consistent with the Global Strategy on Diet, Physical Activity and Health adopted by the World Health Organization [Global strategy on diet, physical activity and heaith. Resolution of the world healhf assembly. Fifty-seventh world health assembly. WHA 57.17. - World Health Organization: Geneva, 2004] and is fully supported by the Russian health authorities [Guidelines MP 2.3.1.2432-08 "The norms of physiological needs for energy and nutrients for different groups of the population of the Russian Federation"; Methodical recommendations MP 2.3.1.1915-04. Recommended levels of consumption of food and biologically active substances]. Adequate level of consumption of omega-3 fatty acids is 2 g / day. [Common sanitary-epidemiological and hygienic requirements for goods subject to sanitary-epidemiological supervision (control), Chapter II, Section 1, Appendix 5]. On the other hand, fatty ingredients should not contain atherogenic trans-isomers of fatty acids, the consumption of which correlates with the development of cardiovascular and oncological diseases, making the greatest contribution to the death rate worldwide. The World Health Organization (FAO / WHO) recommended reducing their consumption to 1% of the daily caloric intake.

Also a positive factor is the enrichment of gluten-free products with dietary fiber and protein.

Known methods of making gluten-free bread and flour confectionery products based on the use of gluten-free raw materials, including starch (potato, corn, rice, etc.) and flour from vegetable raw materials that do not contain gluten (rice, corn, buckwheat, flax, soy, amaranth, millet , tapioca, sorghum, peas, quinoa, etc.). They use margarine as a fatty ingredient (EP 2269464 A1, 01/05/2011; RU 2538400 C2, 01/10/2015; RU 2548185 C1, 04/20/2015; RU 2556725 C1, 07.20.2015; RU 2618119 C1, 05/11/2017; WO 2017/076812 A1, 05/11/2017) or special purpose grease (RU 2541654 C1, 02.20.2015) or vegetable oil (WO 2007/060549 A2, 05/31/2007; RU 2616831 C1, 04/18/2017). The disadvantage of such formulations is the complete absence of requirements for the fatty acid composition of the fatty ingredient, especially in terms of its content of essential omega-3 fatty acids. And in the case of the use of margarine and fat for special purposes - the lack of regulation in them of the dangerous trans fatty acid isomers.

Known ternary mixture of sodium alginate polysaccharides + xanthan gum + xanthan gum, pectin or carboxymethylcellulose + + pectin, which is used to produce confectionary creams to enhance the end product foam (Ruban NV "Development Technology of confectionery creams based on protein-polysaccharide mixtures, sweeteners" , Thesis, Moscow, 2015, pp. 70-75).

It is known that the production of bakery products for healthy nutrition of milk fat substitutes by enzyme transesterification, which allows to improve the physico-chemical and organoleptic quality parameters of bread, due to the predominance of β'-crystals in enzyme-transesterified fat-and-oil products, which are due to their structure to be better distributed in the test and interact with wheat proteins, increasing their elastic properties in the process of baking bread, which leads to an increase in gas holding capacity STI test and an increase in the specific volume of bread. The presence of β'-crystals gives a pleasant taste to bread, characteristic of products prepared with added butter (ZAYTSEVA LV, YUDINA TA "Production of bakery products for healthy eating using milk fat substitute for enzyme transesterification", f-l “Food Industry”, No. 5, 2012, pp. 70-72).

Know the use of chia flour in the amount of 1-5 wt. % of the mass of flour in the technology of wheat and rye-wheat bread, as a source of vegetable fats of omega-3, antioxidants, protein and dietary fiber (ZAYTSEVA LV and others. "Effect of chia flour with a high content of ω-3 fatty acids on quality indicators and nutritional value of bread ”, Journal“ Khleboprodukty ”, No. 3, 2014, pp. 48-50; KOZLOVSKAYA AE and others.“ Using chia flour in rye-wheat bread technology from high-quality frozen semi-finished products readiness ", food industry magazine, No. 8, 2016, pp. 62-64). The inclusion of chia flour in the composition of products allows for the intake of 0.6-0.8 g of omega-3 polyunsaturated fatty acids in the body, which can satisfy 30-40% of the daily requirement for these nutrients.

The closest in technical essence and the achieved result is a method for the production of gluten-free bread (RU 2579257 C1, 04/10/2016), including the preparation of dough from gluten-free raw materials containing corn starch and amaranth flour, granulated sugar, table salt, baker's dry yeast, oils vegetable, water and xanthan gum as a thickener. This method involves the enrichment of the product with protein while reducing the amount of carbohydrates. The disadvantages of this method is the lack of requirements for the fat product (vegetable oil) from the point of view of the content of essential omega-3 fatty acids and regulation of their content in the finished product. The authors also positioned the enrichment of the bakery product with dietary fiber, however, there are no specific data on the achieved result.

The objective of the invention is to improve the quality of bread and increase the shelf life of fresh bread, as well as expanding the range of gluten-free products.

The technical result of the invention is achieved by the fact that the method of production of gluten-free bread, including the preparation of dough from gluten-free raw materials containing starch and flour, granulated sugar, edible salt, baker's dry yeast, fat, thickener and water, its formation and baking, according to the invention Chia flour and rice flour are used as flour, enzyme-transesterified vegetable fat is used as fat, and a protein-polysaccharide mixture consisting of sodium casein, sodium alginate is used as a thickener. Rye, carboxylmethylcellulose and xanthan gum in the ratio of 2.05: 0.09: 056: 0.023, in the following ratio of initial components, wt. h:

Flour chia 1.28-4.77 Rice flour 42.3-62.1 Starch 21.8-33.3 Food table salt 1.0-1.5 Granulated sugar 4.0-5.0 Dry baker's yeast 2.3-2.8 Protein-polysaccharide mixture 1.6-1.8 Enzyme Tranesterified vegetable fat 4.0-5.0 Water up to 47% humidity.

The content of chia flour is 2-5% by weight of gluten-free raw materials. Lupine flour is additionally introduced into the dough in the amount of 4-20% by weight of gluten-free raw materials. Flour from buckwheat, flax, soybean, amaranth, millet, tapioca, sorghum, peas, quinoa or other gluten-free raw materials is added to the dough.

The technical result is an increase in the effect of the mixture of the declared components: a mixture of chia flour and rice flour, a protein-polysaccharide mixture and an enzyme-transesterified vegetable fat when using components with different properties together to improve the quality of the product, increase the nutritional value of gluten-free bread by enriching it with essential fatty acids, dietary fiber and protein, due to the synergism of the action of the above components.

One of the sources of fatty acids of the omega-3 family are the seeds of the chia plant (Salvia hispanica). The oil content in the seeds of this plant is 32-39%, while up to 65% of the total content of all fatty acids in the oil falls on omega-3 fatty acids. The high content of tocopherols (150-480 mg / kg) in chia seeds ensures the safety of the polyunsaturated fatty acids present. Chia seeds also have a high protein content - 19-23% by weight of grains. For comparison, the protein content in grains of rice and barley is 8–9%, in rye grains - 12–15%, in grains of wheat, corn, oats and amaranth - 14–15%. At the same time, chia seed protein does not contain gluten. An additional advantage of chia seed flour is the high content of dietary fiber (18-30%). The presence of dietary fiber not only increases the nutritional value of the product due to their positive effect on the quantitative and qualitative composition of intestinal microflora, binding and excretion of radionuclides, bile acids, cholesterol and xenobiotics, but also contributes to the water-holding properties of the product, which is so important for maintaining freshness bakery products. In addition, chia seeds are rich in potassium, iodine, selenium, calcium, phosphorus and magnesium. The introduction of chia flour in the amount of 2-5% by weight of gluten-free raw materials allows to obtain a bakery product enriched in omega-3 fatty acids. The increase in the amount of chia flour over 5% contributes to an increase in the specific bitter taste of the bakery product.

Use as a fatty ingredient in the recipe of a gluten-free bakery product of an enzyme-transesterified vegetable fat containing omega-3 fatty acids allows increasing the content of essential polyunsaturated fatty acids in the finished product and avoiding the presence of healthy trans-isomers of fatty acids and other contaminants formed in them with chemical methods of modifying vegetable oils (hydrogenation, chemical transesterification). Enzyme transesterification favors the predominant formation of fine-needle, fine-crystalline β'-crystals. The smaller the crystals in fatty products, the greater the possibility of their interactions on the surface of expanding gas bubbles, preventing their coalescence when kneading dough and helping to stabilize the porous structure of the dough, increasing its gas holding capacity during fermentation. Fatty ingredients with β'-polymorphic modification of the crystals also contribute to improving the rheological properties of the crumb of finished products, slowing down the stale bread process. Therefore, the use of enzyme interesterified vegetable fat, containing predominantly β'-crystals, is more effective in bakery technology than those containing large β-crystals.

The use of a protein-polysaccharide mixture consisting of a mixture of sodium caseinate, sodium alginate, carboxymethylcellulose, xanthan gum in a ratio of 2.05: 0.09: 0.056: 0.023, respectively, makes it possible to further enrich the bakery product with milk protein with casein, and also to improve its structural and mechanical properties in addition to the presence of xanthan gum thickeners such as carboxymethylcellulose and sodium alginate. Thanks to the Maillard reaction at the stage of baking dough, a fibrous plastic mesh is formed from dairy protein and polysaccharides, which has enhanced heat resistance, which compensates for the absence of gluten and provides the viscous-plastic properties of the dough and the structural and mechanical properties of the finished product. It should also be noted that all three types of hydrocolloids that make up the protein-polysaccharide mixture belong to dietary fiber and have a positive effect on the intestinal microflora. Soluble dietary fibers, which include sodium alginate and xanthan gum, absorb water and form a gel, lower cholesterol and blood sugar. Insoluble dietary fibers, which include carboxymethylcellulose, pass through the gastrointestinal tract almost unchanged, adsorb a large amount of water, affect the motility of the intestine. Thus, adding a glucose-free bakery product to a protein-polysaccharide mixture in the recipe additionally allows you to increase its nutritional value by increasing the content of protein and dietary fiber in it.

Additional use in the composition of gluten-free raw materials of lupine flour in the amount of 4-20% can increase the protein content in the final product and improve its organoleptic characteristics (taste and smell). The protein content in lupine flour is 36-40%. Lupine grain proteins contain on average 10–12% albumin, 85–90% globulin. In terms of their digestibility, lupine proteins are comparable to soy proteins. Lupine flour is rich in dietary fiber, represented by fiber, in the amount of 30-35%. The content of lipids in lupine flour is 6-8%, while the amount of omega-3 fatty acids in them exceeds 5%. The antioxidant properties of flour are due to the presence of tocopherols, carotenoids and lecithin in its composition. Lupine flour helps to improve the structure of bakery products, for this purpose its content should be at least 4 wt. % Increasing the amount of lupine flour to 10-20% increases the protein and dietary fiber content in the finished product. The addition of lupine flour and casein protein gives the crumb of the finished product a milky and nutty flavor. An increase in the amount of lupine flour over 20% leads to a slight decrease in porosity and the specific volume of the finished product, and the organoleptic quality indicators of bread, such as taste, chewiness, and product form, also decrease somewhat.

The claimed method with the proposed set of features allows to obtain a product with improved properties.

Method for the production of gluten-free bread as follows.

Prepare a protein-polysaccharide mixture by mixing the components with water using a mixer for 1-2 minutes and then keeping the mixture at a temperature of 60 ° C for swelling. Next, beat sugar with a protein-polysaccharide mixture for 20-30 minutes until a stable foam is formed, into which sifted flour and starch, salt, and salt are added, pressed baking yeast in the form of a yeast suspension, and water is added to calculate the moisture content of the dough 47%. The dough is kneaded on a Diosna kneader for 4 minutes. At the end of the kneading, softened enzyme-transesterified vegetable fat is introduced and the kneading is continued until it is completely distributed throughout the mass of the raw material. The kneaded dough is placed in a mold and placed in a proofing cabinet. The proofing is carried out for 20-25 minutes at a temperature of 34-38 ° C and a relative humidity of 70%. Mold bread is baked for 45 minutes at a temperature of 180 ° C.

The essence of the proposed method of production of gluten-free bread explain the following examples.

Example 1. Cooking test carried out at the rate of 300 g of the product in the following order. Prepare a protein-polysaccharide mixture by mixing with a mixer for 1-2 minutes the components, sodium caseinate, sodium alginate, carboxymethyl cellulose, xanthan gum in the following ratios: 2.05: 0.09: 056: 0.023 with water. The resulting mixture is aged at a temperature of 60 ° C for swelling. Next, beat the sugar with the resulting mixture for 20-30 minutes to form a stable foam, which is injected in the following order sifted rice flour, corn starch, food salt in the form of saline, dry baking yeast in the form of a yeast suspension, and water from the calculation Provide 47% humidity test. The dough is kneaded on a Diosna kneader for 4 minutes. At the end of the kneading, softened enzyme-transesterified vegetable fat is introduced and the kneading is continued until it is completely distributed throughout the mass of the raw material. The kneaded dough is placed in a mold and placed in a proofing cabinet. The proofing is carried out for 20-25 minutes at a temperature of 34-38 ° C and a relative humidity of 70%. Mold bread is baked for 45 minutes at a temperature of 180 ° C. The components contribute in the following ratios of the starting components, wt. including: 52.55 rice flour; 33.26 corn starch; 1.36 edible salt; 4.25 granulated sugar; 2.55 dry baking yeast; 1.78 protein-polysaccharide mixture; 4.25 enzyme interesterified vegetable fat.

Indicators of product quality are shown in table 1.

Information about the nutritional value of bread is given in table 2.

In Examples 2-3, chia flour was additionally added.

Example 2. The dough is prepared by mixing the components in the same sequence and in the same way as described in example 1, adding chia flour together with rice flour. The components contribute in the following ratios of the starting components, wt. including: 1.71 chia flour; 51.33 rice flour; 33.15 tapioca starch; 1.26 edible salt; 4.18 granulated sugar; 2,36 dry baker's yeast; 1,783 protein-polysaccharide mixture; 4.28 enzyme interesterified vegetable fat and water at the rate of 47% moisture content test.

The kneaded dough is placed in a mold and placed in a proofing cabinet. The proofing is carried out for 20-25 minutes at a temperature of 34-38 ° C and a relative humidity of 70%. Mold bread is baked for 45 minutes at a temperature of 180 ° C.

Indicators of product quality are shown in table 1.

Information about the nutritional value of bread is given in table 2.

Example 3. The dough is prepared by mixing the components in the same sequence and in the same way as described in example 2. The components are made in the following ratios of the starting components, wt. h .: 4.37 chia flour; 49.92 rice flour; 33.11 corn starch; 1.2 table salt; 4.28 granulated sugar; 2,66 dry baking yeast; 1.68 protein-polysaccharide mixture; 4.28 enzyme interesterified vegetable fat and water at the rate of 47% moisture content test.

The kneaded dough is placed in a mold and placed in a proofing cabinet. The proofing is carried out for 20-25 minutes at a temperature of 34-38 ° C and a relative humidity of 70%. Mold bread is baked for 45 minutes at a temperature of 180 ° C.

Indicators of product quality are shown in table 1.

Information about the nutritional value of bread is given in table 2.

Analysis of table 2 shows that without the addition of chia flour, the bakery product is characterized by a low content of deficient omega-3 fatty acids and a low content of dietary fiber (less than 3 g / 100 g product). The use of chia flour in the amount of 2-5% by weight of gluten-free raw materials with a high content of omega-3 fatty acids and dietary fiber in combination with a protein-polysaccharide mixture and enzyme-transesterified vegetable fat containing omega-3 fatty acids (not less than 1 g / 100 d) allows you to get a bakery product, characterized by a high content of omega-3 fatty acids (at least 0.4 g / 100 g of product - Technical Regulations of EurAsEC TP TS 022/2011 "Food products in terms of its labeling"), as well as a high content of food fibers (not m Less than 6 g / 100 g of product - Technical Regulations of EurAsEC TP TS 022/2011), which is an additional source of protein (5% of daily demand or at least 3.75 g / 100 g of product - Technical Regulations of EurAsEC TP TC 022/2011).

Table 3 presents the effect of individual components: chia flour, a protein-polysaccharide mixture and an enzyme-transesterified vegetable fat containing omega-3 fatty acids, on the quality of gluten-free bread, described in examples 4-9. For comparative analysis, similar physical and chemical indicators of gluten-free bread are given in accordance with patent RU 2579257 C1.

Example 4. Cooking test carried out at the rate of 300 g of the product in the following order. The kneading is carried out in a kneading machine in the following order and in the following ratios of the starting components, wt. including: 52.55 rice flour; 33.26 potato starch; 1.36 edible salt; 4.25 granulated sugar; 2.55 dry baking yeast; 1.78 protein-polysaccharide mixture; 4.25 vegetable oil (sunflower oil) and water at the rate of 47% moisture content test.

The kneaded dough is placed in a mold and placed in a proofing cabinet. The proofing is carried out for 20-25 minutes at a temperature of 34-38 ° C and a relative humidity of 70%. Mold bread is baked for 45 minutes at a temperature of 180 ° C.

Example 5. Cooking test carried out at the rate of 300 g of the product in the following order. BPS is prepared by mixing with a mixer for 1-2 minutes the components, sodium caseinate, sodium alginate, CMC, xanthan gum with water in the following ratios: 2.05: 0.09: 056: 0.023. The resulting mixture is aged at a temperature of 60 ° C for swelling. Next, beat sugar with BPS for 20-30 minutes until a stable foam is formed, into which sifted rice flour, potato starch, salt in the form of a salt solution, yeast in the form of a yeast suspension, and water are calculated at the rate of 47% moisture content in the following order. . The dough is kneaded on a Diosna kneader for 4 minutes. At the end of the mix make vegetable oil. The kneaded dough is placed in a mold and placed in a proofing cabinet. The proofing is carried out for 20-25 minutes at a temperature of 34-38 ° C and a relative humidity of 70%. Mold bread is baked for 45 minutes at a temperature of 180 ° C. The components contribute in the following ratios, wt. %: 52.55 rice flour; 33.26 potato starch; 1.36 edible salt; 4.25 granulated sugar; 2.55 pressed baker's yeast; 1.78 BPS; 4.25 sunflower oil refined, deodorized.

Example 6. A dough is prepared by mixing the components in the same sequence and in the same manner as described in Example 5, adding chia flour together with rice flour. The components contribute in the following ratios, wt. %: 3,46 chia flour (4% by weight of gluten-free raw materials); 49.6 rice flour; 32.8 corn starch; 1.26 edible salt; 4.28 granulated sugar; 2.56 pressed baker's yeast; 1,783 BPS; 4.28 refined deodorized sunflower oil and water at the rate of 47% moisture content test.

The kneaded dough is placed in a mold and placed in a proofing cabinet. The proofing is carried out for 20-25 minutes at a temperature of 34-38 ° C and a relative humidity of 70%. Mold bread is baked for 45 minutes at a temperature of 180 ° C.

Example 7. The dough is prepared by mixing the components in the same sequence and in the same way as described in Example 5. The components contribute in the following ratios, wt. %: 3,46 chia flour (4% by weight of gluten-free raw materials); 49.6 rice flour; 32.8 tapioca starch; 1.26 edible salt; 4.28 granulated sugar; 2.56 pressed baker's yeast; 1,783 BPS; 4.28 ZMZH enzyme interesterified and water at the rate of ensuring the moisture content of the dough is 47%.

The kneaded dough is placed in a mold and placed in a proofing cabinet. The proofing is carried out for 20-25 minutes at a temperature of 34-38 ° C and a relative humidity of 70%. Mold bread is baked for 45 minutes at a temperature of 180 ° C.

The data presented in Table 3 indicate a positive effect of the protein-polysaccharide mixture, chia flour and enzyme-transesterified vegetable fat on the quality of gluten-free bread separately. However, the joint introduction of all these components to the greatest extent improved the physico-chemical parameters of gluten-free bread, in particular, the porosity of the final product increased. This indicates a synergistic effect of these components. The joint introduction of these components is also most contributed to improving the nutritional value of the product (table 2).

From the presented data it is evident that the joint introduction of a mixture of chia flour and rice flour, enzyme-transesterified vegetable fat and a protein-polysaccharide mixture into the composition of gluten-free bread has a positive effect on the quality of bread and its nutritional value.

In addition, it is possible to increase the nutritional value of gluten-free bread by increasing the content of protein and insoluble dietary fiber in it by adding lupine flour in the amount of 4-20% by weight of gluten-free raw materials.

Example 8. The dough is prepared by mixing the components in the same sequence and in the same way as described in example 2, adding in addition lupine flour. The components contribute in the following ratios of the starting components, wt. including: 3.42 lupine flour; 4,28 chia flour; 46.73 rice flour; 31.45 corn starch; 1.26 edible salt; 4.28 granulated sugar; 2.56 pressed baker's yeast; 1,783 protein-polysaccharide mixture; 4.28 enzyme interesterified vegetable fat and water at the rate of 47% moisture content test.

The kneaded dough is placed in a mold and placed in a proofing cabinet. The proofing is carried out for 20-25 minutes at a temperature of 34-38 ° C and a relative humidity of 70%. Mold bread is baked for 45 minutes at a temperature of 180 ° C.

Example 9. The dough is prepared by mixing the components in the same sequence and in the same way as described in Example 8. The components contribute in the following ratios, wt. %: 8.56 lupine flour (10% by weight of gluten-free raw materials); 2.56 chia flour (3% by weight of gluten-free raw materials); 44.98 rice flour; 29.78 corn starch; 1.26 edible salt; 4.28 granulated sugar; 2.56 pressed baker's yeast; 1,783 BPS; 4.28 ZMZH enzyme interesterified and water at the rate of ensuring the moisture content of the dough is 47%.

The kneaded dough is placed in a mold and placed in a proofing cabinet. The proofing is carried out for 20-25 minutes at a temperature of 34-38 ° C and a relative humidity of 70%. Mold bread is baked for 45 minutes at a temperature of 180 ° C.

Example 10. The dough is prepared by mixing the components in the same sequence and in the same way as described in example 9, adding additional tapioca starch. The components contribute in the following ratios of the starting components, wt. including: 17.12 lupine flour (20% by weight of gluten-free raw materials); 4.28 chia flour (5% by weight of gluten-free raw materials); 42,372 rice flour; 7.7 tapioca starch; 14.12 corn starch; 1.4 food salt; 4.28 granulated sugar; 2.6 pressed baker's yeast; 1,893 BPS; 4.28 ZMZh enzyme interesterified.

The kneaded dough is placed in a mold and placed in a proofing cabinet. The proofing is carried out for 20-25 minutes at a temperature of 34-38 ° C and a relative humidity of 70%. Mold bread is baked for 45 minutes at a temperature of 180 ° C.

Adding lupine flour in an amount of more than 10-20% by weight of gluten-free raw materials gives the product a nutty flavor.

The protein content in gluten-free bread with the addition of lupine flour (examples 8-10) is increased to 5.2-6.7 g / 100 g. The content of insoluble dietary fibers (11.1 g / 100 g - Example 9) also increases. Thus, the addition of lupine flour contributes to further increase the nutritional value of gluten-free bread according to the claimed method.

The examples show, but do not exhaust all variants of recipes gluten-free bread according to this invention. It is also possible to add to the recipe flours from buckwheat, flax, soybean, amaranth, millet, tapioca, sorghum, peas, quinoa or other gluten-free raw materials.

Thus, the claimed method for the production of gluten-free bakery products allows you to:

- to increase the nutritional value of bread by ensuring a high content of essential omega-3 fatty acids, dietary fiber and increasing the protein content while maintaining good organoleptic and physico-chemical quality indicators;

- to ensure the preventive orientation of products with the additional enrichment of their omega-3 fatty acids and dietary fiber;

- to expand the range of gluten-free products.

Claims (5)

1. Method for the production of gluten-free bread, including the preparation of dough from gluten-free raw materials containing starch and flour, granulated sugar, edible salt, baker's dry yeast, fat, thickener and water, its molding and baking, characterized in that flour is used as flour a mixture of chia flour and rice flour, as fat - enzyme-transesterified vegetable fat, as a thickener - a protein-polysaccharide mixture consisting of sodium casein, sodium alginate, carboxyl methylcellulose and xanthan gum in against 2.05: 0.09: 0.056: 0.023, with the following ratio of the starting components, in parts by weight: Flour chia 1.28-4.77 Rice flour 42.3-62.1 Starch 21.8-33.3 Food table salt 1.0-1.5 Granulated sugar 4.0-5.0 Dry baker's yeast 2.3-2.8 Protein-polysaccharide mixture 1.6-1.8 Enzyme Tranesterified vegetable fat 4.0-5.0 Water Dough moisture 47% 2. Production method according to claim 1, characterized in that chia flour is introduced in the amount of 2-5% by weight of gluten-free raw materials. 3. The production method according to claim 2, characterized in that lupine flour is additionally introduced into the dough in the amount of 4-20% by weight of gluten-free raw materials. 4. Production method according to claim 2, characterized in that flour from buckwheat, flax, soybean, amaranth, millet, tapioca, sorghum, peas, quinoa is additionally introduced into the dough.