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

FIELD: food industry.

SUBSTANCE: method (according to each version) envisages kneading dough, its moulding in the shape of sheets and baking. Dough is prepared by way of blending the components at the following weight ratio with accuracy of ±5%: prime grade wheat flour and scorzonera flour - 100; salt - 0.5; soda - 0.5; yolks - 8.24; vegetable oil - 2.33; phospholipids - 0.45 and water for moisture content to be 58-65%. In the process of dough kneading according to each version one uses a mixture of wheat flour and scorzonera flour at a weight ratio of 5:1 - 13:1. Scorzonera flour is produced by way of its preparation, cutting, drying. Drying is performed in microwave field till residual humidity about 20% at microwave field power providing warming of scorzonera inside the bits till temperature 80-90°C during at least an hour. One performs additional drying by convective method till residual moisture content is about 5% and cryo-milling in liquid nitrogen. Filling is produced by way of blending the components at the following weight ratio with accuracy of ±2%: cooking fat - 60, "Sladex" sweetener - 0.01, flour - 16 and waffle crumb - 25. For filling according to the first version one uses girasol flour, according to the second version - girasol-sunflower flour, according to the third version - yacon flour, according to the fourth version - chicory flour, according to the fifth version - scorzonera flour, according to the sixth version - oyster plant flour, according to the seventh version - dandelion roots flour. Flour is prepared by way of extraction of basil with liquid nitrogen to separate corresponding miscella. One prepares girasol or girasol-sunflower or yacon or chicory or scorzonera or oyster plant or dandelion root, its cutting, drying in microwave field till residual humidity is about 20% at microwave field power providing for warming inside the bits to a temperature of 80-90°C for at least 1 hour. Then one fries the raw material, impregnates it with separated miscella with extract content 0.02% of the weight of girasol or girasol-sunflower or yacon or chicory or scorzonera or oyster plant or dandelion roots with simultaneous pressure boost. One performs depressurisation to atmospheric pressure with simultaneous freezing of the raw material and its cryomilling in the medium of released nitrogen. 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.