METHOD OF WAFFLE SHEETS PRODUCTION Russian patent published in 2016 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: disclosed is method for production of waffle sheets, which involves mixing milk whey, sodium alginate, carageenan, gum arabic and water, taken in amount of 1/3 of calculated and swelling of produced protein-polysaccharide mixture for 1 hour at temperature of 60 °C, in parallel one prepares emulsion of salt, soda, vegetable oil and water taken in amount of 1/3 from calculated for 3-5 minutes, combining emulsion and protein-polysaccharide mixture and stirred for 5-10 minutes to produce concentrated emulsion. Thereafter, diluted with water, taken in amount of 1/3 of calculated, under stirring conditions for 5-10 minutes and temperature of 15-18 °C to produce working emulsion, then one introduces gluten-free flour and/or starch, dough is kneaded, formed and baked at temperature of 160-180 °C, where non-gluten flour is represented by maize or rice flour, flour or buckwheat or mixture thereof, or their mixture with starch, wherein components are added at following ratio: flour maize or rice or buckwheat flour or starch, or their mixture 1184.43-1218.39; vegetable oil 9.07-39.86; dairy whey 40.76-41.62; sodium alginate 0.71-0.73; Gum Arabic 0.47-0.48; carageenan 0.34-0.35; salt 6.25-8.32; soda 6.22-6.35; water 1925.75-3443.32.

EFFECT: invention allows to stabilise process of waffle sheets baking, increase product storage life, improve quality of gluten-free waffle products.

1 cl, 2 dwg, 2 tbl, 8 ex