COMPOSITION FOR PASTRY PRODUCTION Russian patent published in 2001 - IPC

FIELD: confectionery industry, particularly, compositions for pastry production. SUBSTANCE: composition for pastry production contains sugar, fat, leavens, flavor additives, improved rye flour containing total quantity of fiber, starch, sugar and pentosans in amount of 82.2-89.8%; proteins, in amount of 6.0-8.0%; fats, in amount of 0.8-1.3% with ash content of 0.6-0.65% and whiteness of 48-55 units, and having in its granulometric content 80-85% of flour particles with size no less 100 mcm and acid or acid-containing component. The composition has the following ratio of components, mas. % from dry substances of the formula: sugar, 0.10-70.00; fat, 0.10-37.00; favor additives, 0.10-18.00; leavens, 0.05-5.79; acid or acid-containing component, 0.05-1.50; improved rye flour, the balance. EFFECT: improved organoleptical properties of pastry; reduced density; structure changing in break; fine texture of product and its increased food value. 10 cl, 1 tbl, 24 ex