FOOD COMPOSITION FOR MANUFACTURING WAFFLE BREAD CRISPS Russian patent published in 2017 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: food composition for manufacturing waffle bread crisps includes flour, a structurant, a dry milk product, salt, stevioside, a phospholipid product and pomegranate seed powder. As flour, it contains the mixture of corn and chestnut flour at the ratio of 2:1. As a dry milk product, it contains dry goat milk. As a structurant, it contains a gluten-free egg substitute. As a phospholipid product, it contains corn refined oil. The components for manufacturing waffle bread crisps are taken at the following ratio, wt %: mixture of corn and chestnut flour 34-38, pomegranate seed powder 5-7, gluten-free egg substitute 3.5-5.0, dry goat milk 4.5-6, refined corn oil 1.5-1.8, stevioside 0.03-0.05, salt 1.2-1.4, water - the rest. Wherein the pomegranate seed powder is obtained by drying pomegranate seeds to a humidity of 7-9% and subsequently grinding in a disintegrator to a particle size of not more than 0.5 mm. As a gluten-free substitute for eggs, the egg substitute "Mac Master" is used.

EFFECT: reducing the caloric content of the product, increasing the content of dietary fibers, increasing antioxidant properties, improving rheological dough parameters and organoleptic product indices.

3 cl, 1 tbl, 3 ex