ADDITIVE FOR MAKING BAKED GOODS Russian patent published in 2000 - IPC

FIELD: food industry, more particularly baking industry. SUBSTANCE: additive comprises fermentative soybean meal, ascorbic acid, enzymic agents having alpha-amylase and lipase activity, enzyme stabilizers, e.g. sacharose and phosphate component, and the latter comprises orthophosphates, and/or pyrophosphates, and/or polyphosphates, ratios of ingredients being as follows, wt %: eazymic agent having lipase activity, 0.38-0.61; enzymic agent having alpha- amylase activity, 0.06-0.09; ascorbic acid, 0.94-1.50; sacharose, 1.88-1.50; phosphate component, 2.81-4.51, fermentative soybean meal, the balance. Use of additive makes it possible to increase specific volume, mold stability, porosity and elasticity of pulp of baked goods, increase technical-and-economic parameters due to smaller amount of additive, reduced consumption of additive, lower transport and storage expenses and reduced manufacturing cost of products. EFFECT: improved properties of the additive. 3 ex