METHOD FOR PRODUCTION OF WAFFLE CRISP BREADS OF FUNCTIONAL PURPOSE Russian patent published in 2016 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to production of gluten-free waffle crisp breads. Method for production of functional waffle crisp breads provides preparation of raw material in the form of flour, structure-forming agent, fat component, salt, baking soda, preparation of dough by sequential mixing of components, forming, baking, packing, and packaging. During dough preparation one additionally introduces a functional additive in form of rosehip powder, and flour is a mixture of brown rice flour and pumpkin flour taken at a ratio of 2:1, the structure is represented by gluten-free egg substitute, the fat component is represented by maize oil, the taste component is represented by salt. Dough is prepared in two stages, for this purpose at the first stage one mixes the gluten-free egg substitute, salt, corn oil and 20 % of all water to obtain homogeneous consistency, then the rest of water with temperature not above 20 °C, 50-60 % of mixture of brown rice flour and pumpkin flour, baking soda, stirring 6-8 minutes, and at the second stage gradually introduces the remaining flour and rosehip powder; after kneading, the ready dough is screened through a sieve with 2-mm cells. All components are taken at the following ratio, wt%: brown rice flour 21.0-23.6, pumpkin flour 10.5-11.8, rosehip powder 5.5-6.0, gluten-free egg substitute 3.1-4.8, corn oil 0.6-1.25, baking soda - 0.15-0.30, salt - 0.12-0.36, the rest is water.

EFFECT: invention allows to reduce caloric content of the product, to increase food fibres content, antioxidant properties, improve rheological properties and organoleptic indices of the article.

2 cl, 1 tbl, 3 ex