FIELD: food industry.
SUBSTANCE: claimed extruded dough contains flour food raw material and a plasticiser in the form of trehalose. The dough has the moisture content of less than 5.5% by weight. A crispy finished airy flour product and method of its production are also proposed. The flour raw material mixed with the plasticiser in the form of trehalose is extruded, and the finished airy snack food product of long storage is moulded. The water activity of the finished airy flour food product is 0.25 to 0.5, and the total sugar content is 3% to 15% by weight. A finished piquant food product with a filler is also provided.
EFFECT: invention allows to obtain extruded, long-storage food products with the desired crispy texture without the use of a drying device and without the addition of traditionally used sugars such as sucrose, glucose, or fructose, with the desired piquant taste and low water activity.
33 cl, 4 dwg, 2 tbl, 1 ex
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