WAFFLE CRISP BREADS Russian patent published in 2015 - IPC A21D13/06 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to waffle crisp breads production. The waffle crisp breads include initial components at the following ratio, wt %: wheat flour - 26.5-30.25; egg powder - 3.15-4.55; dry defatted milk - 5.12-8.33; vegetal filler - 1.82-5.20; "Choline" phospholipid product - 0.77-2.45; food soda - 0.15-0.30; salt - 0.15-0.40; water - balance. The vegetal filler is represented by powder of alfalfa leaves and sainfoin seeds at a ratio of 2:1; the powder is produced by way of milling into particles sized 10-20 mcm in a rotor and roller disintegrator at mechanochemical treatment frequency equal to 135 Hz and rotation frequency equal to 20s^-1. The waffle crisp breads have increased protein content and high nutritive value.

EFFECT: usage of alfalfa leaves and sainfoin seeds allows to manufacture a product with positive effect on the human organism physiological functions and reduce the ready product energy value.

2 cl, 2 tbl, 3 ex