FIELD: food industry.
SUBSTANCE: present invention relates to moisture-resistant or moisture-tolerant waffle retaining its crispy texture under moisture conditions. According to the present invention, the moisture-resistant waffle contains thermally-resistant α-amylase and starch modified in situ. The present invention relates to usage of thermally-resistant α-amylase and starch modified in situ in waffles, sugar-free or with low sugar content, for imparting moisture resistance and crispy textures preservation with waffles; water activity is equal to 0.3 - 0.6; water activity increase by 0.1 leads to increase of work spent on crispness (Wc) overcoming by less than 1.5 N·mm. Additionally, the present invention relates to usage of thermally-resistant α-amylase and starch modified in situ in contact with other edible materials in waffles, sugar-free or with low sugar content, for imparting moisture resistance and crispy textures preservation with waffles; water activity is equal to 0.3 - 0.6; water activity is equal to 0.3 - 0.6; water activity increase by 0.1 leads to increase of work spent on crispness (Wc) overcoming by less than 1.5 N·mm.
EFFECT: invention allows to produce moisture-resistant waffles preserving mechanical hardness and initial sensory indices when a balance in an environment with an increased level of water activity is attained.
21 cl, 2 dwg, 3 ex
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