FOOD COMPOSITION FOR PRODUCTION OF WAFFLE CRISP BREADS Russian patent published in 2016 - IPC A21D13/06 

FIELD: food industry.

SUBSTANCE: proposed is a food composition for production of waffle crisp breads containing wheat flour, egg powder, milk-protein filler, a taste component, baking soda, vegetable oil, lecithin, which additionally contains vegetal filler in the form of pumpkin flour taken at a ratio with wheat flour as 1:1, and the milk-protein filler contains dry milk cheese whey, the taste component contains acrylic salt, vegetable oil contains corn oil at the following ratio of components, wt%: wheat flour - 14.5-16.4; pumpkin flour - 14.5-16.4; dry milk whey 2.8-3.3; egg powder 3.1-4.8; corn oil 0.6-1.25; lecithin 0.2-0.25; baking soda - 0.15-0.30; acrylic salt 0.12-0.36; water - the rest. Pumpkin flour is produced by cutting pulp into pieces and drying under action of infrared radiation at temperature of 60-65°C till residual moisture content 5-8% and grinding to particle size of not more than 200 mcm.

EFFECT: invention reduces content of protein and caloric content of product, higher content of food fibres, wider colour gamma of articles.

2 cl, 1 tbl, 3 ex