METHOD OF DIABETIC WAFFLES PRODUCTION (VERSIONS) Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. The proposed methods are as follows. Recipe components are prepared. Dandelion roots are cut, dried in microwave field till residual humidity is about 20% at microwave filed power providing for dandelion roots warming inside the bits to a temperature of 80-90° during at least an hour, additionally dried by convective method till humidity is about 5% and cryomilled in liquid nitrogen to produce flour. Then one prepares a mixture of prime wheat flour and dandelion roots flour at a ratio of 5:1 - 13:1. Then one kneads dough from a mixture of flour, yolks, salt, soda, vegetable oil, phospholipids and water at the following weight ratio: flour mix - 100; yolks - 8.24; vegetable oil 2.33; phospholipids - 0.45; soda - 0.5; salt - 0.5; water - to moisture of 58-65%. Dough is shaped in the form of sheets and baked. Waffle filling is prepared as follows: one cuts the vegetable raw material: girasol or girasol-sunflower or yacon or chicory or scorzonera or oyster plant or dandelion roots; the cut raw material is dried in microwave field till residual humidity is about 20% at microwave field power providing for warming of raw material inside the bits to a temperature of 80-90°C during at least an hour, fried, cryomilled in the medium of released nitrogen to produce flour. Then (to produce filling) this flour is blended with cooking fat, "Sladex" sweetener and waffle crumbs at the following components weight ratio: cooking fat- 60; "Sladex" sweetener 0.01; vegetable raw material flour - 16; waffle crumbs - 25. Waffles are shaped from sheets and filling.

EFFECT: produced diabetic waffles have improved consistency and coffee taste and flavour with no coffee added to the formula.

7 cl