Gluten-free bread with functional properties, low glycemic response and high acceptability, and its producing method

Abstract

The present invention simultaneously improves the nutrition facts and sensory characteristics of gluten-free breads, adding functional value by incorporating a high content of psyllium into the formulation, resulting in a high fiber product with a low glycemic index. In addition, it has technological advantages because the dough can be worked by hand to shape bread rolls and bake without requiring a bread pan to control its shape and appearance, and by its potential to prolong the shelf life. It is also possible to use this formulation to make other gluten-free bakery and confectionery products, such as pizzas, esfihas, stuffed breads, among others that are still poorly explored commercially. It is also possible to use this invention as a gluten-free bread mix, meeting the demand of industries, point of sale, as well as the consumer who could use bread machines or conventional ovens to easily prepare gluten-free bread. (AU)