FIELD: food products.
SUBSTANCE: dough composition contains egg mixture, sugar, wheat flour, starch and additionally 10-15% Raftilose® P95 of sugar weight. Raftilose® P95 is steeped beforehand in water with the temperature of 20 degrees in the relation equal to 1:1 for 60 minutes.
EFFECT: invention allows improving quality of sponge semi-finished product, decreasing its energy value, enriching it with dietary fibers and making it functional.
1 dwg, 3 tbl, 5 ex
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