FIELD: food industry, confectionary production.
SUBSTANCE: the present innovation deals with preparing starchy confectionary products out of wheat flour. The suggested food additive contains a starchy foundation, cysteine and fungous α-amylase - an enzymatic preparation of amylolytic action at the following ratio, weight%: fungous α-amylase 0.0005-0.02, cysteine 0.01-0.05, bakery wheat flour of the highest sort - the rest. This enables to increase gas-forming capacity of the dough, increase dough quality and, thus, the quality of starchy confectionary products.
EFFECT: higher efficiency.
2 ex
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