| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method (according to each versions) envisages preparation of recipe components, production of dough, its moulding in the shape of sheets and baking. In the process of dough kneading one uses a mixture of prime wheat flour and yacon flour at a weight ratio of 5:1- 13:1. Yacon flour is produced by way of its preparation, cutting and drying. Drying is performed in microwave field till residual humidity about 20% at microwave field power providing warming of yacon inside the bits till temperature 80-90C during at least an hour. Then one performs additional drying by convective method till residual moisture content is about 5% and cryo-milling in liquid nitrogen. Dough is prepared by way of blending the components at the following weight ratio with accuracy of 5%: flour mix - 100; yolks - 8.24; vegetable oil - 2.33; phospholipids - 0.45; soda - 0.5; salt - 0.5; water - to moisture of 58-65%. Filler is produced by way of blending the components at the following weight ratio with accuracy of 2%: culinary fat - 60; "Sladeks" sugar substitute - 0.01; flour - 16; waffle crumb- 25. In the process of filler production according to the first version one uses scorzonera flour, according to the second version - oyster plant flour, according to the third version - dandelion roots flour. Flour for filling is prepared by way of preparation of scorzonera or oyster plant or dandelion roots, its cutting, drying in microwave field till residual humidity is about 20% at microwave field power providing warming inside the bits to a temperature of 80-90C during at least an hour. One performs frying and cryogrinding in liquid nitrogen. Making waffles from sheets and filling. ^ EFFECT: produced diabetic waffles have improved consistency and coffee taste and flavour with no coffee added to the formula. |
