METHOD FOR PRODUCTION OF FOOD ADDITIVE FOR USE IN BAKING Russian patent published in 1994 - IPC

FIELD: food industry. SUBSTANCE: saccharification has two phases. The first phase is application of enzyme preparations to boiled mixture of water and flour (rye and wheat, 2:1-1:1) cooled down to 48-50 C. The rate of supplementation with enzyme preparations having amylolytic and proteolytic activity is 0.4-5.0 AAU and 0.006-0.08 PAU per gram or flour respectively. The time of exposure prior to the second phase is 0.5-1.0 h, then the mixture is mixed with thermophillous lactic acid starter (1:1-2:1) before incubation for 2.5-3.5 h at 48-50 C. On incubation, the mixture is boiled for 0.5-3.5 h and cooled down. The second phase involves thermostating for 4-6 h followed with cooking for 2.0-2.5 h. After 1.0-1.5 h of cooking time the substance is supplemented with milk serum or milk (15-20%) or baking yeast (2.0-2.5%). The resulting substance is cooled down and mixed with flour and water (ratio from 10:1.5:5.0 to 10:2:6) and dried until the content of moisture is 8-12%. The process of thermal treatment and drying may be as follows: cooked substance is divided into 5-10 parts, and one part is mixed with flour (ratio 2: 1 to 2:1.2). The resulting mixture is dried by exposure to high temperature (100-120 C) until the content of moisture is 8-12%. Then all other components are added, and after addition of each component the mixture is dried in the same conditions. EFFECT: higher product quality; longer shelf life. 3 cl