METHOD OF REDUCING SYRUP CONTENT IN COOLED DOUGH COMPOSITIONS (VERSIONS), METHOD OF INHIBITION OF FERMENTATIVE DECOMPOSITION OF ARABINOXYLANS IN COOLED COMPOSITIONS, DOUGH CONTENT, BAKED PRODUCT Russian patent published in 2002 - IPC

FIELD: baking industry. SUBSTANCE: method involves addition of some quantity of unsubstituted combination of xylan and substituted combination of xylan in dough to reduce syrup. Substituted combination of xylan contains up to 40 mas.% of analog which differs from xylan. If xylan contains arabinose, ratio of arabinose to xylan combination is less than 0.4. Indicated quantity is enough to reduce level of syrup content during storage from 0 to 15 C. In this case inhibition of fermentative decomposition of arabinoxylans is provided in cooled compositions. Dough composition contains, mas.%: flour, 35-70; water, 25-40. Indicated compositions of xylan are added in concentrations from 0.1 to 3 mas.% from total content. EFFECT: higher reduction of syrup content in cooled dough compositions; increased storage stability of cooled dough. 26 cl, 1 dwg, 2 tbl, 3 ex