EVALUATION OF THE SORPTION PROPERTIES OF MIX FOR READY-BAKE GLUTEN-FREE BREAD Millena Ruszkowska Faculty of Entrepreneurship and Quality Science Department of Organization of Tourist and Hotel Services Gdynia Maritime University ABSTRACT This study was primarily designed to show the characteristics of the finished mixes to bake gluten-free bread. The scope of the research included the assessment of selected physicochemical properties and characteristics of the sorption properties. The evaluation of the physicochemical properties of the tested products was based on the evaluation of loose and tapped density, coefficient of Hausner HR and Carr index I Carr . The products have been tested in terms of evaluation of their sorption properties using static method as well as dynamic method based on the sorption kinetics of the steam process. For the mathematical interpretation of the process of water vapor isotherms adsorption the BET equation has been used. Based on studies performed, it was alleged that differences in the sorption properties as well as the physicochemical properties of the tested mixtures for baking gluten-free bread have been largely determined by the heterogeneous composition of the raw materials of the examinated products. Keywords: sorption kinetics of water vapor sorption isotherm, Hausner'a ratio (HR), index Carr'a (I Carr ). INTRODUCTION Commercially available ready-mix flour, other raw materials containing protein, replacing the wheat flour, can be used to produce bread and cakes, for people requiring appropriate diets. Due to the increase of celiac disease, there is a search for ready-mix recipes to produce gluten-free bread, which should meet certain requirements. First of all gluten-free bread needs to be prepared on the basis of gluten-free ingredients. Thus, an important problem is the price of these products, their quality and their market availability [Jurga 2007, Ruszkowska 2014]. Economically worthwhile to bake this kind of bread is to use ready-made mixes