Purpose of the development: The technology developed protein-free and gluten-free bread is specially designed for patients with celiac disease, including phenylketonuria.

Recommended application field: Bakery industry.

Advantages over analogues: The proposed technology dietary bread products to meet the requirements for phenylketonuria patients with celiac disease and have high organoleptic quality. Compared to global peers products have a distinct taste and aroma of bread inherent traditional bakery.

The development stage readiness: Pre-production model is made

Description of the development:
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Market Analysis of dietary products in Ukraine showed that the market no bread products produced domestically, for phenylketonuria patients and celiac disease. On the market the products of foreign manufacturers , which is the lack of enough high organoleptic quality , high cost and frequent interruptions in supply . When celiac disease from the diet completely exclude products which include rye, wheat, barley and oats . Protein gliadin contained in these cultures , causes allergic reactions in people with celiac disease . In the developed technology used gluten-free bread raw materials, manufactured in Ukraine , so the establishment of such bread production will contribute to stable supply of celiac disease and phenylketonuria dietary bread. Authors seek partners among enterprises of the baking industry or intermediaries for cooperation in the implementation of these technologies in production .

Certif 4

Information about newness of the development:
there are Ukrainian patents -- 2 items

corresponds technical description
Ready for implementation

Possibility of transfer abroad:
Licence's sale
Technological document's sale
Combinated reduction to industrial level

Photo

Country Ukraine

For additional information turn to:
E-mail: gal@uintei.kiev.ua