FOOD ADDITIVE APPLIED IN BAKERY FOR MANUFACTURING STARCHY PRODUCTS Russian patent published in 2006 - IPC A21D8/02 A21D8/04 A21D2/22 

FIELD: food industry, bakery industry.

SUBSTANCE: the present innovation deals with manufacturing bread out of high-quality meal. The suggested food additive contains wheat meal, ascorbic acid as an oxidizing agent and, also, fungous pentosanase and lipase as components affecting protein-proteinase complex. This additive contains fungous alpha-amylase as a component affecting carbohydrate complex. Components should be taken at the following ratio, weight%: ascorbic acid 0.001-0.011; fungous pentosanase 0.00002-0.005; lipase 0.00001-0.06; fungous alpha-amylase 0.002-0.025, wheat meal - the rest. The developed food additive enables to obtain qualitative products out of the meal obtained out of the grain affected by cereal bugs, or out of germinated grain, moreover, it provides increased form resistance, volumetric yield, specific volume and porosity of the target product and improved appearance and product's crumb, as well.

EFFECT: higher efficiency.

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