MULTI-COMPONENT FOOD ADDITIVE APPLIED IN BAKERY Russian patent published in 2006 - IPC A21D8/02 A21D13/08 A21D8/04 A21D2/22 

FIELD: food industry, bakery industry.

SUBSTANCE: the present innovation deals with manufacturing starchy confectionary puff products out of high-quality wheat meal. The suggested food additive contains high-quality wheat meal, ascorbic acid and, also, fungous pentosanase, fungous hemicellulase and glucooxidase as components affecting protein-proteinase complex and, also, dry wheat gluten. Moreover, this additive contains fungous alpha-amylase as a component affecting carbohydrate complex. Components should be taken at the following ratio, weight%: ascorbic acid 0.001-0.01; fungous pentosanase 0.00002-0.01; fungus hemicellulase 0.002-0.01; dry wheat gluten 1-10, glucooxidase 0.0005-0.02, fungous alpha-amylase 0.005-0.025, wheat meal - the rest. The developed food additive enables to obtain qualitative products of high organoleptic properties.

EFFECT: higher efficiency.

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