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

FIELD: food industry.

SUBSTANCE: in the process of dough kneading one uses a mixture of prime wheat flour and scorzonera flour at a weight ratio of 5:1- 13:1. Scorzonera flour is produced by way of its preparation, cutting and 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. Dough is prepared by way of blending the components at the following weight ratio with accuracy of ±5%: 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 %. Filler 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 for filler is prepared by way of extraction of cardamom 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 girasol or girasol-sunflower or yacon or chicory or scorzonera or dandelion roots or oyster plant and its cryomilling in the medium of released nitrogen. Making waffles from sheets and filling.

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

7 cl