ACRYLAMIDE CONTENT DECREASE METHOD Russian patent published in 2014 - IPC A23L1/15 A23L1/10 A23L1/164 A23L1/168 B02B5/02 A21D8/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for a whole grain mixture treatment with asparaginase during 2 - 60 minutes with moisture content within the range of 15 - 45 wt % at a temperature of 20°C - 50°C. The invention relates to a method for production of a whole grain food product by way of providing for a mixture containing treated whole grains, the mixture treatment with asparaginase at the said parameters, the mixture heating or culinary treatment. The invention relates to a method for production of breakfast cereals by way of providing for a mixture containing treated whole grains, liquid addition (under stirring conditions) to the mixture for ensuring a moisture content equal to 15 - 45 wt %, the mixture culinary treatment, moulding semi-products from the mixture, the mixture treatment with asparaginase at the said parameters, the semi-products drying and frying. The invention relates to a whole grain mixture with asparagine content equal to 0.001 wt % or less in terms of the mixture weight and to a food product containing such mixture. The invention relates to a whole grain mixture application for production of, for example, dry breakfast cereals, grain bars and pastries.

EFFECT: treatment method allows to decrease asparagine content in the whole grain mixture.

14 cl, 2 dwg, 4 tbl, 6 ex