FIELD: food industry.
SUBSTANCE: invention relates to food industry. The proposed waffles with zero or low sugar content or a swollen extruded grain product containing monodispersed maltodextrins or fructooligosaccharides in an amount of 5-30 wt %. The maltodextrins or fructooligosaccharides molecules distribution is as follows: the polydispersity index is equal to 18 or higher; 0-30 wt % of molecules have polymerisation degree equal to 5 or lower; more than 40 wt % of molecules have polymerisation degree equal to 6-300; the climactic value of polymerisation degree is equal to more than 1000.
EFFECT: invention allows to manufacture a product preserving its crumby brittle texture even under the impact of a medium with increased moisture content.
21 cl, 2 dwg, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| WAFFLE PRODUCT OR AIR EXTRUDED CEREAL PRODUCT | 2016 |
|
RU2732321C2 |
| MOISTURE-RESISTANT WAFFLES | 2008 |
|
RU2479210C2 |
| EDIBLE WAFFLE PRODUCTS PRODUCED BY EXTRUSION | 2007 |
|
RU2438331C2 |
| WAFFLES | 2009 |
|
RU2515233C2 |
| FLOUR-BASED FOOD PRODUCT CONTAINING THERMOSTABLE ALPHA-AMYLASE | 2003 |
|
RU2340191C2 |
| EDIBLE WAFFLES MANUFACTURE BY WAY OF EXTRUSION | 2007 |
|
RU2459411C2 |
| CONE-SHAPED CUP OF CEREALS, METHOD FOR MANUFACTURING THE SAME AND METHOD FOR IMPARTING SPECIFIC ATTRACTIVENESS TO CUP OF CEREALS | 2002 |
|
RU2307509C2 |
| BAKED CRISPY SNACK PRODUCT WITH FILLING, HAVING HIGH MOISTURE CONTENT | 2009 |
|
RU2480011C2 |
| OLIGOSACCHARIDES FOR CREATING FLAVORING PROPERTIES | 2017 |
|
RU2765752C2 |
| AERATED MOBILE DOUGH FOR SUGAR WAFERS, METHOD OF PRODUCING SUGAR WAFERS, SUGAR WAFERS, CONFECTIONERY PRODUCT | 1999 |
|
RU2212798C2 |
