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 the mixture of rye and wheat meal or wheat meal enriched with bran particles. The suggested food additive contains either wheat meal or the mixture of wheat and rye meals, ascorbic acid as an oxidizing agent and, also, fungous pentosanase and cellulase as components affecting protein-proteinase complex. This additive contains alpha-amylase as a component affecting carbohydrate complex. Components should be taken at the following ratio, weight%: ascorbic acid 0.002-0.015; fungous pentosanase 0.0005-0.02; cellulase 0.001-0.01; fungous alpha-amylase 0.005-0.025, wheat meal or the mixture of wheat and rye meals - 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.

EFFECT: higher efficiency.

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