FIELD: food industry.
SUBSTANCE: invention relates to food industry. Proposed extruded edible waffles increased in volume have crunchiness characterised by a number of differential forces in the total force applied to the waffle by a sensor for testing dough for destruction per 1 mm of the distance covered by the said sensor which is less than 2.5 in case of measurement at a moisture content of 4% with account for differential forces exceeding or equal to 0.8 N.
EFFECT: invention is aimed to ensure production of an extruded waffle product with required texture similar to the texture of waffles traditionally baked in a waffle oven.
10 cl, 10 dwg, 2 tbl, 3 ex
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