METHOD FOR PREPARING OF BAKED PRODUCT (VERSIONS), BAKED PRODUCT (VERSIONS), METHOD FOR USING OF NON-MALTOGENIC EXOAMYLASE, IMPROVING COMPOSITION FOR DOUGH AND DOUGH FOR BAKED PRODUCT

摘要

FIELD: baking industry, in particular, starch splitting proteins. SUBSTANCE: method involves adding to starch medium non-maltogenic exoamylase capable of hydrolyzing starch by splitting of at least one linear maltooligosaccharide. Linear maltooligosaccharide is composed of four-eight D- glucopyranosyl chains from unreducable ends of amylopectin side chains. Baked product is obtained by cited method. Improving composition for dough comprises non-maltogenic exoamylase and at least one dough component or dough additive. EFFECT: improved quality and slowed down hardening of baked farinaceous bread products. 28 cl, 7 dwg, 7 tbl