FIELD: food products.
SUBSTANCE: cereal bran is mixed with flavouring additives and water. The mixture is extruded and the finished product is cooled. Initial moisture content of the cereal brat utilised is equal to 10-14%. The flavouring additives are represented by water solution of honey and/or water emulsion of mustard-seed oil with a concentration of 13-25%. The extrusion is done during 5-25 s at a temperature of 180-250°C. After that the extrudate is additionally UHF-treated during 60-120 s for the finished product moisture content to be 5-9%.
EFFECT: fabrication of crisps fit for dietetic, diabetic and prophylactic alimentation due to their enhanced organoleptical properties.
1 tbl, 3 ex
