FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to production of grain crisp bread. Raw material for producing crisp bread includes whole wheat grains, at least one type of cereal and flavouring additive in form of a syrup. Grain mixture is prepared by removing impurities and subsequent moistening with water. Ready grain mixture is extruded with simultaneous baking and briquetting. Spraying is used to apply on surface of briquette a flavour additive in form of a syrup. Syrup contains component in following ratio, wt%: fructose 24.5-75; sucralose 0.03-1.0; flavourant 0.8-4.5; salt 0.07-4.0; juice/mixture juices or extract of juice/mixture juices, or honey - 1.0-3.0.
EFFECT: invention enables to obtain a product for dietary or preventive nutrition with improved taste properties and high content of food fibres, both soluble and insoluble.
14 cl, 2 tbl, 6 ex
| Title | Year | Author | Number |
|---|---|---|---|
| RICE CRISPBREADS FOR FEEDING CHILDREN AND THEIR PRODUCTION METHOD | 2018 |
|
RU2702862C1 |
| METHOD FOR PRODUCTION OF GRAIN CRISPBREADS | 2017 |
|
RU2730675C2 |
| METHOD FOR CEREAL CRISPINS PRODUCTION | 2019 |
|
RU2704994C1 |
| METHOD FOR PRODUCTION OF GRAIN CRISPBREAD WITH SPROUTED CHICKPEA | 2020 |
|
RU2774303C2 |
| METHOD FOR THE PRODUCTION OF GRAIN CRISPS WITH SPROUTED GREEN BUCKWHEAT | 2020 |
|
RU2772657C2 |
| METHOD FOR THE PRODUCTION OF CRISPS WITH SPROUTED FLAX SEEDS | 2020 |
|
RU2772658C2 |
| METHOD FOR PRODUCTION OF PROTEIN-ENRICHED PRODUCT AND OBTAINED PRODUCT | 2018 |
|
RU2704288C1 |
| METHOD OF PRODUCING CRISP BREAD USING UNSTEAMED BUCKWHEAT GROATS AND LINSEEDS | 2024 |
|
RU2841199C1 |
| METHOD FOR MANUFACTURE OF SWEET DIETARY PUFFED GRAIN PRODUCT | 2014 |
|
RU2571201C2 |
| WHOLE-GRAIN CHIPS AND THEIR PRODUCTION METHOD | 2018 |
|
RU2696897C1 |
