METHOD FOR PREPARING FOOD ADDITIVE FOR BAKERY Russian patent published in 2002 - IPC

FIELD: food industry, bakery. SUBSTANCE: it is suggested to use either rye or wheat flour as a flour foundation or the mixture of every flour type with certain functional constituents. Flour foundation in 74.00-98.78 wt.% amount is treated in an extruder at simultaneous water supply at 90-120 MPa shear stress, 100-230 sec^-1 deformation rate and 200-3000 C temperature. Extrudate is dried up to 10-12% moisture content, flavoring components should be added, such as caraway seed, coriander, anise fruits, ascorbic acid, rye unfermented malt at 1.22-26.0 wt.% quantity/dry matter. The obtained food additive increases assimilability of bread products due to higher quantity of low-molecular dextrins and sugars. The manufacturing process is intensified and assortment of produced bread products is widened. EFFECT: higher efficiency of manufacturing. 2 cl, 7 ex