FIELD: food products, chemistry.
SUBSTANCE: method implies preparing a suspension from flour and anolyte with pH of 4.2-4.5 produced by electroactivation of calcium chloride solution with its concentration of 0.01% or 0.05%. The suspension is gelatinised for 15-20 minutes under the temperature of 75-80°C and fluidified by amilosubtilin in the amount of 0.5-1.0 units/g under the temperature of 56-60°C for 10-15 minutes. Then the starch is conversed by enzyme preparation glucavamorin in the amount of 4.0-6.0 units/g under the temperature of 56-60°C for 10-12 hours.
EFFECT: invention ensures accelerating sugary products manufacturing process as compared to the known process and improving end product quality.
4 ex
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