| 摘要 |
FIELD: food industry.SUBSTANCE: soft waffle production method involves mixing components and kneading dough containing a taste filler, a fat component, melange, wheat flour, dough moulding and baking. The taste filler is represented by a mixture of stevioside, beet-root and potato fibres at a ratio of 1:150:230. The fat component is represented by a mixture of palm oil and Raftilin dietary fibres taken at a ratio of 5:2. Kneading is performed by way of mixing and beating dough in a turbomixer with the help of compressed air under a pressure of 2-3 atm during 7-10 minutes at the following mixture components ratio, wt %: taste filler - 30.4-38.6, fat component - 21.5-26.7, melange - 15.0-17.8, wheat flour - 22.5-27.7. One uses beet-root fibres produced by way of milling in a disintegrator and evaporation under vacuum till dry substances content is equal to 10-12%. One uses beet-root and potato fibres with particles sized 10-170 mcm. Raftilin dietary fibre is preliminarily poured with water heated up to a temperature equal to 90-100°C in a steam boiler for 5-10 minutes, the ratio of water to fibres being 2:1.EFFECT: development of a method for production of soft waffles with new taste properties and expansion of similar purpose flour confectionary products range.4 cl, 1 tbl, 3 ex |
