BREADMAKING PRODUCT FREE OF GLUTEN AND LACTOSE, AND PRODUCTION METHOD

摘要

A breadmaking product free of gluten and lactose, and a production method, said product consisting of a main dough with: water; tapioca starch; rice flour; com starch; sunflower oil; egg white; enzymatically active soy flour; fresh yeast; dextrose; sa hydroxypropyl methylcellulose; psyllium husk fiber; xanthan gum; and a mother dough with: whole millet flour and/or sorghum flour; amaranth flour; sa and bacteria; said breadmaking product being fermented for 16 hours at 28 °C and matured for 24 hours at 5 °C. It is produced by mixing water, the mother dough, the oil, and the egg white in a mixer for five minutes at a speed of 45 rpm, then with the rest of the ingredients for three minutes at 45 rpm, and then with the yeast for five minutes at 90 rpm. The breads are shaped and left to ferment at 24 °C and 90% humidity, and then are baked at 180 °C and cooled at (to) 8°C.