Industry
according to the Classifier of Types of Economic Activities
(KVED)
10.7
Description
Gluten-free dietary bakery product designed for people with celiac disease
Novelty
For the first time, the chemical composition is balanced, the organoleptic and physico-chemical quality indicators of gluten-free bread are improved by adding flour from cereals (corn, buckwheat, chickpeas, beans, millet) to the formula
Psyllium (psyllium seed fiber) was first used in the formula
Advantages
Increased content of protein, micro- and macronutrients (calcium, potassium, zinc, magnesium, iron), vitamins of group B, PP, E
Psyllium stabilizer additionally enriches bread with dietary fiber (water-soluble fiber) and has unique adsorption properties, improves organoleptic and physico-chemical quality indicators of gluten-free bread
Outlook
Production of dietary products for consumers with celiac disease (gluten intolerance), expansion of the range of gluten-free products of domestic production
Regulatory or patent documentation
The formula (РЦУ 00419880.0014:2018) and manufacturing instructions for production (ТІУ 00419880.0014:2018) were developed, patent of Ukraine for invention No. 114989 UA IPC А21D 13/066 (2017.01), А21D 13/047 (2017.01)
The product was approved by the expert taste panel of Ukrkhlibprom (Ukrainian bread making industry) Institution
Institution
Institute of Food Resources of the National Academy of Sciences of Ukraine
Contact person