COMPOSITION FOR CRACKERS PRODUCTION Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: composition for crackers production includes buckwheat flour, chestnut flour taken with the buckwheat flour at the ratio of 1:2, rose hips powder, yeast, a gluten-free substitute for eggs, pan-salt, refined corn oil, a flour corrector in the form of protease, an emulsifier, and water in an amount providing the dough humidity of 28-31%, at the following ratio of components in the initial mixture, by wt %: buckwheat flour 42-46; chestnut flour 21-23, rosehip powder 8-12; yeast 0.35-0.4; the gluten-free egg substitute 5-8; pan-salt 3.1-3.3; refined corn oil 11-15; the flour corrector 0.01-0.02; the emulsifier 0.03-0.04. The egg substitute of "Loprofin" brand can be used as a gluten-free egg substitute. The rosehip powder can be obtained by drying the fruits in the infrared fruit dryer at the temperature of 75-82°C to the humidity of 8-10%, with the subsequent grinding in a disintegrator to the particle size of 50 micron.

EFFECT: invention allows to reduce the caloric content of the product, to increase the dietary fibers content, antioxidant properties, to improve the rheological indices of dough and organoleptic indices of the product.

3 cl, 2 tbl