FIELD: biotechnology, in particular, development of biotechnological products, more particular, multiple-enzyme compositions for producing farinaceous confectioneries.
SUBSTANCE: multiple-enzyme composition includes complex of enzymes of bacterial and fungus proteases, fungus amylase and xylanase (of inner and outer action) at the ratio of units of activities of bacterial and fungus proteases of 1.00: (0.119-0.140), proteases and amylase of 1.00:(4.60-6.15), proteases and xylanase of 1.00:(26.90-34.60).
EFFECT: provision for producing of balanced multiple-enzyme system effective in preparing of wide range of farinaceous confectioneries.
5 tbl, 5 ex
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