FIELD: food industry.
SUBSTANCE: invention relates to food industry, specifically to a composition for production of grain extruded product of type of crispy bread. Composition contains following ratio of components, wt%: oatmeal – 30.0–50.0; slaughter animal blood corpuscles – 15.0–20.0; table salt – 1.0–2.5; oat offal – 10.0–15.0; grade 2 wheat flour – balance.
EFFECT: crispy breads have good organoleptic quality properties, high biological value, dietary and functional properties.
1 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PREPARING CEREAL EXTRUDED PRODUCT OF CRISPY SMALL LOAVES TYPE | 1997 |
|
RU2127534C1 |
| COMPOUND FOR PRODUCTION OF GRAIN EXTRUDED PRODUCT SUCH AS WHEAT CRISPS | 2009 |
|
RU2422047C2 |
| RICE CRISPBREADS FOR FEEDING CHILDREN AND THEIR PRODUCTION METHOD | 2018 |
|
RU2702862C1 |
| COMPOSITION FOR THE PRODUCTION OF GRAIN PRODUCT | 2017 |
|
RU2672387C1 |
| NUTRITIVE COMPOSITION FOR RYE-AND-WHEAT CRISPY BREADS PRODUCTION | 2012 |
|
RU2500109C1 |
| COMPOSITION FOR PRODUCTION OF CORN EXTRUDED DRY TOAST-LIKE PRODUCT | 2004 |
|
RU2268616C2 |
| INGREDIENTS FOR MAKING FLOUR CONFECTIONERY PRODUCTS FROM WHOLE-GRAIN SORGHUM FLOUR FOR DIETARY NUTRITION | 2022 |
|
RU2803801C1 |
| METHOD FOR PRODUCTION OF BAKED PRODUCTS | 2015 |
|
RU2604824C1 |
| COMPOUND FOR GRAIN EXTRUDED PRODUCT SUCH AS BREAD CRISPS | 2006 |
|
RU2333672C1 |
| EXTRUDED LACTO-VEGETARIAN PRODUCT MANUFACTURE METHOD | 2014 |
|
RU2564837C1 |
