MULTIENZYME COMPOSITION FOR CRACKER, PRESS CAKE AND PASTRY PREPARING

摘要

FIELD: food and confectionery industry. SUBSTANCE: multienzyme composition has bacterial protease from Bac. subtilis and fungal protease as a complex fungal preparation from Aspergillus oryzae at the ratio bacterial and fungal protease unit activity = 1.00:(0.119-0.140). This composition added to the dough formula used for cracker, press cake and pastry making provides together with stabilizing agent as calcium chloride (0.1% of multienzyme composition mass) prolonged storage and high quality of production and optimal equipment exploitation regimen also. EFFECT: enhanced quality of production, high effectiveness of multienzyme composition proposed. 3 cl, 3 tbl