| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: the present innovationdeals with baking such starchy confectionary products out of wheat flour as waffle sheets, sponge-cakes and other "airy" starchy products. The suggested food additive for manufacturing starchy confectionary products contains flour foundation, enzyme of proteolytic action and a component of oxidizing action, moreover, additionally, it contains rovelite - an improving agent that affects the value for flour fall down; components should be taken at the following ratio, weight%: protease 0.005-0.04, rovelite 0.02-0.2, benzoyl peroxide 0.01-0.06, high-quality bakery wheat flour - the rest. This enables to decrease flour viscosity, obtain homogeneous consistence without gluten braids, gain steady structure and decrease fragility of waffle sheets. ^ EFFECT: higher efficiency. ^ 2 ex |
