| 摘要 |
Invention herewith described refers to the rice and buckwheat gluten free bread, without additives, enriched with natural antioxidants. The rice and buckwheat gluten free bread is, first of all, intended for nutrition of people with celiac disease but because of its specific content of rutin it is proper and advisable in a diet of people suffering from cardiovascular diseases, and, because of its overall nutritive value, it is also intended for the healthy population to prevent previously mentioned metabolic disorders. On the basis of required textural, sensory and functional properties of gluten free bread, the raw material composition of the end product make rice and buckwheat flour (in different ratios), vegetable fat, yeast, sugar, salt and water, the functional properties of the product originate from the presence of rutin, tannin and total dietary fibre and the nutritional properties originate from amino acid composition of buckwheat proteins and mineral substances the amount of which depend on the type of buckwheat flour (light or wholegrain flour), and the amount of flour stated in the recipe for gluten free bread.Moreover, depending on the raw material composition of the product, the technology manufacturing process is defined (modified compared to the standard process for manufacturing wheat bread) which finally makes it possible to get the rice and buckwheat gluten free bread without additives and with higher content of natural antioxidants and optimal sensory properties compared to the desired. |
