DIABETIC PURPOSE WAFFLES PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages waffle dough preparation, moulding and baking, filling preparation by way of recipe components mixing with waffle crumbs and a fat component with subsequent whipping of the produced mixture, spreading the filling on waffle sheets with formation of slices and cutting them into separate products. Girasol powder in amount of 0.8-18.0% is additionally introduced in the process of dough kneading during waffle sheets preparation. Then one performs electrotreatment of the produced mixture with subsequent introduction of the remaining components at a preset ratio. During the filling preparation one uses a flavouring paste produced by way of mixing a plasticised fat component and waffle crumb with palatinose, girasol powder and flavour substances addition at a preset ratio. The filling whipping is performed till the mass density is equal to 750-830 kg/m³. The girasol powder is produced by way of preliminarily drying of whole girasol tubers at a temperature of 50-60°C till moisture content is equal to 25±5% with subsequent milling of slightly dried tubers or production of chippings (with cross dimension of slices equal to 4-5 mm) that are dried at a temperature of 40-60°C till dry substances content is equal to 6-10% with further powdering. Electrotreatment is performed till an optimum level of active acidity equal to 7.0±0.2.

EFFECT: invention ensures reduction of sugar capacity and energy value, nutritive value increase, the ready products quality indices improvement by way of structural-and-mechanical properties increase.

4 cl, 3 tbl, 3 ex