WAFFLE PRODUCT OR AIR EXTRUDED CEREAL PRODUCT Russian patent published in 2020 - IPC A21D2/18 A21D13/36 A21D13/45 

FIELD: food industry.

SUBSTANCE: invention relates to baked food products, in particular, to waffle products. One proposes a waffle baked food product containing: (i) flour; (ii) a first low-molecular weight fraction of saccharide(s) with number-average molecular weight less than 350 g/mol, present in amount of not more than 10 wt by 100 wt parts of flour; (iii) a second average molecular weight fraction of saccharide (s) with a number average molecular weight of 350 to 1600 g/mol; wherein (a) components (ii) and (iii) are obtained and/or can be obtained from starch; (b) components (ii) and (iii) together have a dextrose equivalent (DE) of at least 20; and (c) components (ii) and (iii) together are present in a total amount of at least 8 wt parts and not more than 30 wt by 100 wt parts of flour; and wherein product has: low content of simple sugars less than 10 wt % of the total product; and low density equal to 2 g·cm^-3 or less, wherein the simple sugars are monosaccharides: glucose/dextrose, fructose and galactose; and disaccharides: saccharose, maltose and lactose. Disclosed are liquid dough for waffles and a food product containing a waffle and other edible material. Also disclosed is a method of producing waffles, comprising the following steps: a) mixing at least water, flour (i), low-molecular weight components (ii) and medium-molecular components (iii) to form a liquid dough, and b) baking liquid dough on at least one hot surface or heating by other methods to produce a baked waffle product.

EFFECT: invention allows to produce waffles with good moisture resistance, preserving crunchy properties even at medium water activity from medium to high level, not containing maltodextrin, sugar-free or with low sugar content.

13 cl, 4 dwg, 13 tbl, 59 ex