FIELD: food industry.
SUBSTANCE: invention relates to flour-based food product containing thermostable α-amylase and in-situ (i.e. at its location) modified starch, as well as to the method of waffle paste production by mixing at least flour, water and thermostable α-amylase and baking the paste on at least one heated surface; to the application of thermostable α-amylase in order to regulate flour-based food products texture and to the method of modifying starch in waffles without increasing waffle paste viscosity. Flour-based food products are preferably presented as waffles, sponge cakes and crackers.
EFFECT: ensuring redistribution of water among other flour components as well as reducing paste viscosity along with production of more homogeneous paste due to reducing water-retaining capacity of wheat pentosans in flour.
17 cl, 3 dwg, 5 ex
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