FIELD: food-processing industry, in particular, preparing of extruded product, such as aerated hardtacks.
SUBSTANCE: method involves mixing hardtack wheat crumbs with hardtack rye-and-wheat crumbs and corn flour; extruding mixture having moisture content of 15-18% at temperature of 100-110°C under pressure of 11-12 atm; drying extrudate to moisture content of 4-5%; cooling to temperature of 20-30°C; applying vegetable oil and flavor additive onto resultant semi-finished product. Composition contains hardtack wheat and rye-and-wheat crumbs, corn flour, vegetable oil and flavor additive, said components being used in predetermined ratio.
EFFECT: soft taste and light aroma of aerated crunchy hardtacks.
3 cl, 1 ex
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