METHOD OF SUGAR-CONTAINING PRODUCT PREPARING FROM THE RYE FLOUR Russian patent published in 1994 - IPC

FIELD: food industry. SUBSTANCE: method involves mixing of rye flour with water up to formation of suspension. Then suspension is liquefied with flour amylolytic enzymes at 56-65 C and pH 4.5-5.0 for 10-30 min following by hydrolysis of liquified suspension with enzyme up to required content of reducing substances and enzyme inactivation. Enzyme glucoamylase (4-7 U/g flour starch) is used for hydrolysis, and process is carried out at 56-65 C for 5-22 h. EFFECT: improved method of product preparing. 3 cl