FIELD: food industry. SUBSTANCE: flour is diluted with water and enzymatic hydrolysis is carried out with amylosubtilin Г10Х (as 0.5-0.7 U per 1 kg flour starch) at 70-85 C for 5-8 hr up to the content or reducing agents 24-30% followed by enzyme inactivation and drying. EFFECT: improved method of product preparing. 3 tbl
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Authors
Dates
1996-04-10—Published
1993-12-23—Filed