FIELD: food products.
SUBSTANCE: milk-witch gowan roots are used as vegetable material picked in the end of September and the beginning of October when is accumulates up to 45% of inulin. Milk-witch gowan roots are washed in running water, dried in the shadow during 10-15 days till moisture of 5-8%, then they are minced and sifted in sieve cover with openings not exceeding 2-3 mm. Metal foreign matter must not exceed 3 mg for 1 kg of flour. Herewith obtaining of flour is provided with improved organoleptic factors of quality. The flour is added to protein airy dough instead of 15% of sugar.
EFFECT: ready product possesses well-marked porous structure, pleasant aroma, creamy colour.
1 ex
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