FIELD: food industry.
SUBSTANCE: invention relates to a method for production of baked goods having (after baking) a content of water-soluble arabinoxylan with average polymerisation degree within the range of 5 -50 in an amount of at least 1.56 g/100 g of dry substance. The method involves the following stages: preparing dough for baked goods using flour, a mixture of various flours or a mixture of various flours with milling fractions, containing at least 40 wt % of wheat flour (total arabinoxylan content in the flour equal to at least 2-3 % of the dry substance weight); adding to the said dough an enzyme preparation containing at least one thermophilic endoxylanase and/or endoxylanase, highly selective in relation to arabinoxylan non-extractable with water, in an amount at least 2 times exceeding the quantity ensuring 90% of maximum increase of bread volume in comparison with reference bread prepared without endoxylanase usage; adding the said enzyme preparation into the baked goods recipe. For the method implementation one uses a composition containing at least one thermophilic endoxylanase and at least one ingredient chosen from the group consisting of gluten, starch, emulsifiers, enzymes, reducers, acidifiers, hydrocolloids and prebiotics.
EFFECT: invention allows to produce baked goods with increased content of water-soluble arabinoxylan.
24 cl, 3 dwg, 8 tbl, 4 ex
