METHOD OF PRODUCING WAFFLE CRISP BREADS Russian patent published in 2016 - IPC A21D13/06 

FIELD: food industry.

SUBSTANCE: disclosed is a method for production of waffle crisp breads envisages preparation of raw material in the form of wheat flour, egg powder, fat component, milk-protein component, a flavouring component, food soda, making of dough, dough moulding, baking, packing and packaging. During dough preparation one additionally introduces pumpkin flour with wheat flour taken at a ratio as 1:1, the fat component is represented by maize oil and lecithin, and the milk-protein component, one introduces dry milk cheese whey, the taste component-acrylic salt. Dough is prepared by two-stage method, for this purpose at first stage one mixes the egg powder, dry milk cheese whey, corn oil, lecithin, culinary salt, acrylic salt and 30% of water to obtain a homogeneous consistency, and at the second stage is the rest amount of water with temperature not above 18°C, 60% of the mixture of wheat flour and pumpkin flour mixed 6-8 minutes, then gradually introduces the remaining flour. After mixing of the ready dough is filtered through a sieve with cells 2 mm, with the following initial components ratio, 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 pumpkin pulp into pieces and dried under action of infrared radiation at temperature of 60-65°C to residual moisture content 5-8% and grinding to particle size of not more than 200 mcm.

EFFECT: invention provides reduced caloric content of the product, higher content of food fibres, improved rheological properties of dough, wider colour gamma of articles.

2 cl, 1 tbl, 3 ex