SUGAR WAFFLES PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/00 A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of flour confectionery products intended for prophylactic nutrition. The method involves kneading dough containing a mixture of wheat flour and flour of another kind vegetal raw material, a sweetening agent, yolks, a fat composition, dough formation in the form of sheets and baking. One uses buckwheat flour taken at a ratio of 1:2 to additionally introduced beet-root fibres. The sweetening agent is represented by stevioside. The fat composition is represented by margarine heated up to a temperature equal to 35-40°C and citrus dietary fibre at a ratio of 6:1. Kneading is performed by way of mixing and kneading dough in a turbomixer with the help of compressed air under a pressure of 3 atm during 7 minutes at the following mixture components ratio, wt %: fat composition - 14.55-22.34, wheat flour - 30.78-40.37, buckwheat flour and beet-root fibres - 31.25-39.45, stevioside - 0.12-0.45, yolks - 10.21-14.96. Buckwheat flour is produced by way of mechanochemical activation in the rotor and roller disintegrator at mechanochemical treatment frequency equal to 115 Hz and rotation frequency equal to 16 s^-1 under the pressure in the operational elements contact zone amounting to 30 MPa to produce particles sized 10-200 mcm. The citrus dietary fibre is preliminarily poured with water heated up to a temperature of 100°C in a steam boiler for 2-3 minutes, the ratio of water to fibres being 5:1.

EFFECT: invention ensures development of a method for production of sugar waffles with reduced caloric content and fat capacity as well as expansion of the range of flour confectionary products of dietary purpose.

3 cl, 1 tbl, 3 ex