SWEET POTATO CRISPBREADS PRODUCTION METHOD Russian patent published in 2024 - IPC A21D13/43 A23L19/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of sweet potato crispbreads. Method for production of sweet potato crispbreads includes washing and boiling of sweet potato tubers in their uniforms, their peeling and kneading to a puree-like condition. Then one prepares dough of 260 g of the produced sweet potato puree, 2 quail eggs, 5 g of Adyghe salt, 150 g of whole-grain wheat flour, 4 g of baking powder and 35 g of yacon flour. Dough is allowed to rest for 20–30 minutes, thinly rolled, 2 quail eggs are beaten and the dough surface is smeared with a thin layer. Then one sprinkles with sesame seeds, chia seeds, fried sunflower seeds and oat flakes. Dough is cut into rectangles, transferred with a spatula on a baking sheet covered with parchment paper, and baked at temperature of 150–180 °C for 20–25 minutes. Output of crispbread is 24 pieces.

EFFECT: invention is aimed at creation of an inulin-containing product and expansion of the range of products, which enables to diversify the menu in diabetes mellitus.

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