METHOD FOR PRODUCTION OF WAFFLE CRISP BREADS (VERSIONS) Russian patent published in 2014 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: first method for production of waffle crisp breads envisages preparation of raw materials including wheat flour, vegetable oil, culinary salt, food soda and a vitamin-and-mineral additive, dough preparation by way of the raw materials mixing with water till production of a homogenised mixture in terms of consistency, dough moulding, baking, waffle sheets stress relief by way of their cooling, the produced sheets stacking, cutting into separate products, packing and packaging. One introduces into the raw materials composition the following components: vegetable lecithin and a vitamin-and-mineral additive represented by Rovifarin 4D vitamin-and-mineral premix including vitamins B1, B2, B6, PP, folic acid, tricalcium orthophosphate and alimental ferrum. During the raw materials preparation lecithin is dissolved in vegetable oil heated up to 30-35°C; water is cooled to 13-14°C; during dough preparation cooled water is poured into the dough kneading device tank and stirred; salt, soda and the vitamin-and-mineral premix are sequentially strewn into the water; after the said components dissolution flour is gradually added during 1.0-1.5 minutes; then vegetable oil with lecithin dissolved therein is poured; dough is stirred during 3-4 minutes. Then the produced dough is sieved for elimination of dough balls, gluten threads, foreign impurities and additional saturation of dough with oxygen and is supplied into the machine for waffle crisp breads baking; baking in the machine is performed at a temperature of 128-138°C during 2.9-3.2 minutes. Then the produced waffle sheet is uniformly cooled to 30-35°C in the device for waffle sheets stress relief with further treatment till production of the ready crisp breads at the preset components composition. The first method envisages additional introduction of grape seeds extract in an amount of 0.016-0.032 wt % as well as green tea extract in an amount of 0.02-0.045 wt % into the raw materials composition. The second method for production of waffle crisp breads envisages preparation of raw materials including wheat flour, rye flour, vegetable oil, culinary salt, food soda and a vitamin-and-mineral additive, dough preparation by way of the raw materials mixing with water till production of a homogenised mixture in terms of consistency, dough moulding, baking, waffle sheets stress relief by way of their cooling, the produced sheets stacking, cutting into separate products, packing and packaging. One introduces into the raw materials composition the following components: vegetable lecithin, ground rye malt and a vitamin-and-mineral additive represented by Rovifarin 4D vitamin-and-mineral premix including vitamins B1, B2, B6, PP, folic acid, tricalcium orthophosphate and alimental ferrum. During the raw materials preparation lecithin is dissolved in vegetable oil heated up to 30-35°C; water is cooled to 13-14°C; during dough preparation cooled water is poured into the dough kneading device tank and stirred; salt, soda and the vitamin-and-mineral additive are sequentially strewn into the water; after the said components dissolution flour is gradually added during 1.0-1.5 minutes; then vegetable oil with lecithin dissolved therein is poured; dough is stirred during 3-4 minutes. Then the produced dough is sieved for elimination of dough balls, gluten threads, foreign impurities and additional saturation of dough with oxygen and is supplied into the machine for waffle crisp breads baking; baking in the machine is performed at a temperature of 128-138°C during 2.9-3.2 minutes. Then the produced waffle sheet is uniformly cooled to 30-35°C in the device for waffle sheets stress relief with further treatment till production of the ready crisp breads at the preset components composition. The first and the second methods envisage dough baking in waffle ovens including a lower and an upper bottom plates and interconnected as a continuously mobile endless chain; dough is poured into the lower bottom plates while in the process of baking, at first, the lower bottom plate is heated and then - the upper bottom one. During the raw materials preparation wheat flour is passed through sieves with mesh size equal to no more than 1.2 mm and though magnetic catchers with attraction force no less than 1.5 kgf; water is passed through several filters for purifying.

EFFECT: invention allows to expand the range of produced crisp breads and manufacture a new dietary product with good taste properties and balanced combination of fats, proteins and carbohydrates.

8 cl, 4 ex