FORMULATION FOR PRODUCTION OF FLOUR CONFECTIONARY

FIELD: food processing industry, in particular production of flour confectionaries. ^ SUBSTANCE: claimed composition contains (mass %): rice flour 3.6-8.6; maize starch 16.4-25.7; swelling starch 4.3-9.9; soy protein isolate 3.5-4.3; chicken eggs 10.8-50.3; table salt 0.2-0.3; and balance: flavoring...

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Bibliographische Detailangaben
Hauptverfasser:	LEONT'EVA NATALIJA ALEKSANDROVNA, KRASIL'NIKOV VALERIJ NIKOLAEVICH, KUZNETSOVA LINA IVANOVNA, SINJAVSKAJA NINA DMITRIEVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	FIELD: food processing industry, in particular production of flour confectionaries. ^ SUBSTANCE: claimed composition contains (mass %): rice flour 3.6-8.6; maize starch 16.4-25.7; swelling starch 4.3-9.9; soy protein isolate 3.5-4.3; chicken eggs 10.8-50.3; table salt 0.2-0.3; and balance: flavorings and functional additives. ^ EFFECT: glutein-free flour confectionary; dough with improved structural and mechanical parameters. ^ 2 tbl, 2 ex