FOOD GLUTINOUS PRODUCT Russian patent published in 2006 - IPC A23J1/12 A23J3/18 A21D2/26 A21D8/02 A21D2/00 

FIELD: food industry, bakery, milling industry, alcoholic industry.

SUBSTANCE: the present innovation deals with obtaining and applying food glutinous product in wheat grain and/or wheat meal is applied and, also, in bakery both for obtaining high-protein products at increased dietary value and as a bakery stabilizer. Moreover, the quality of bread has been increased considerably: increased volumetric output, specific volume of a wholemeal loaf, improved shape-resistance of loafs baked in the hearth, increased porosity of a crumb and organoleptic evaluation of bread's appearance and its crumb. The suggested food glutenous product has got increased gluten content of native quality. The composition of the suggested glutenous product includes wheat meal and wheat gluten in native state at the following ratio of initial components, weight%/dry matter: wheat meal 64-98; wheat native gluten 2-36. Moreover, the product is being in powder-like form. In food glutenous product gluten is not affected by the action of oxidizers, hydrolysis, high or low temperatures and pressures and keeps its native properties. The suggested food glutenous product enables to rationally apply cereal resources by applying wheat of decreased technological properties for bakery targets at simplified process of obtaining wheat gluten.

EFFECT: higher efficiency of manufacturing.

5 ex, 3 tbl