RU2221430C2 - Method for producing of cracker-type semi-finished food product - Google Patents

Method for producing of cracker-type semi-finished food product Download PDF

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RU2221430C2
RU2221430C2 RU2001125729/13A RU2001125729A RU2221430C2 RU 2221430 C2 RU2221430 C2 RU 2221430C2 RU 2001125729/13 A RU2001125729/13 A RU 2001125729/13A RU 2001125729 A RU2001125729 A RU 2001125729A RU 2221430 C2 RU2221430 C2 RU 2221430C2
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dough
amount
weight
substances
feedstock
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RU2001125729/13A
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RU2001125729A (en
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Т.И. Шнейдер
М.А. Калинина
А.А. Глазунов
Н.К. Казеннова
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Государственный научно-исследовательский институт хлебопекарной промышленности (Государственное унитарное предприятие)
Общество С Ограниченной Ответственностью "Макарон-Сервис"
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FIELD: food- processing industry. SUBSTANCE: method involves grinding basic material; mixing with liquid phase, flavor and enriching additives; gelatinizing resultant mixture; extruding and drying. Basic material is product rejected during sorting - dry cuts of macaroni products and preliminarily dried raw cuttings. Rejected products are ground and mixed with liquid phase until weight part of moisture in mixture is 30-32%. Simultaneously composition of substances increasing swelling coefficient to optimal values is introduced. Said composition may be mixture comprising mineral salts and/or organic salt A, polysaccharide B and surfactant C, or mineral salt and/or organic salt A and polysaccharide B, or polysaccharide B and surfactant C, or mineral salt and/or organic salt A and surfactant. Said components are used in the ratio A:B:C=(99.8-0.003):(99.96-0.09):(98.91-0,02) or A: B=(99.901-0.003):(99.997- 0.099) or B:C=(99.967-0.99):(99.01-0.033) or A:C=((99.967-0.003):(99.997-0.033). Said composition is introduced in an amount of 0.01-30% by weight of basic material. Resultant mass is extruded at dough temperature of screw chamber of at least 60 C. Mineral salt is phosphate and/or sulfate. Organic acid salts are citrates and/or carbonates. Surfactants are non-ionic and/or anionic substances. Polysaccharides are pectin and/or alginate, and/or starch, and/or modified cellulose. Starch is rice, and/or maize, and/or corn, and/or potato starch. For obtaining of cracker type product, polysaccharide is citrus, and/or apple, and/or beet, and/or Jerusalem artichoke pectin. Modified cellulose is crystalline and/or fibrous methyl cellulose. Raw material may include wheat flour added in an amount of 5-50% by weight of basic material and rye flour. Cereal grits may be added in an amount of 3-20 wt%. Flavor and enriching additives are sugar and/or salt or carbon dioxide extracts or aqueous or aqueous-alcoholic extracts of brier, sea buckthorn, and black currant in an amount of 1-10 wt%. Vitamin preparations may be further added. EFFECT: increased swelling coefficient, uniform porous structure and reduced cost of product. 12 cl, 1 tbl, 213 ex

Description

 The invention relates to the food industry and can be used to produce a semi-finished food product such as crackers.
 In the baking industry, the processing of production waste is widely used. For example, stale bread is recycled and used for the production of bread crackers.
 In the production of pasta, rejected products are obtained - dry scraps, as well as semi-finished products - raw scraps. If these products do not have extraneous smacks and odors, without signs of mold, they can be used again - in the production of pasta or for the production of a semi-finished food product such as crackers.
 A known method for the production of bread crackers with various food additives, in which, in order to increase the nutritional value of bread crackers and improve their nutritional qualities, various additives are introduced into breadcrumbs: wheat bran, sunflower kernels, rye hydrolyzate containing up to 60% reducing sugars and a sweetener " Sweetley ", moreover, the optimal dosage of additives to the weight of breadcrumbs was established: bran up to 35%, sunflower kernel up to 20%, optimal sugar content in the composition of rye hydrolyzate 12%, substance" Sweetley "m You can enter up to 25% of breadcrumbs (“Bread crackers with food additives.” - Degtyarenko G., Chesnokova E., Degtyarenko A., Sukhova O. - “Bread Products”, 1998, 10, p.20).
 A known method for the production of flour confectionery products, comprising mixing breadcrumbs with flavors, extruding the mixture and granulating the extrudate, and breadcrumbs are used with a particle size of 1-2 mm, while the composition of the mixture is additionally introduced apple powder in an amount of 10-30% to the total mass of the mixture, and after granulation, the extrudate is glazed with a mixture of apple extract and apple powder in a ratio of (1:10) - (1:20), respectively (Russian patent 1416098 of 4.12.86).
A known method for the production of bread crackers, comprising the following operations: preparing a suspension of 85% (dry matter) flour and 10.7% yeast, fermenting the suspension for 30 minutes at a temperature of 23-26 o With a relative humidity of 80-85%, mixing the suspension with cracker dough, preparing a suspension of 76% flour, 22% yeast and 2% NaCl, mixing for 24 hours and mixing with the previous test, baking the dough, and then molding cracker blanks from the dough, bake the crackers in the microwave for 5-6 minutes (US patent 76 7778 from 09/30/1991).
The quality of a semi-finished food product such as crackers is affected by some additives. The effect of additives in breadcrumbs from substandard (stale, deformed, defective) starch bread that has not been processed in the fermentation stage, in particular potato starch, is described in the article "The effect of potato starch additives on the quality of bread crackers" by Butsko V.A., Popova V.P., Zinyukhina G.B. and others in the journal "Food Industry, 1996, 6, p. 20. It was found that crackers, semi-finished products of which have the best flavoring properties and the highest degree of expansion, equal to 2, as well as the lowest specific strength (3.6 g / mm 2 ) obtained by adding potato starch to breadcrumbs in an amount of 15% by weight of the dough.
In the production of crackers, the raw materials for which are rye-wheat bread crumbs or crackers, various additives are used that increase their energy value ("Production of crackers with high protein value." - Medvedev GM and Rakhimov SB - g . "Food industry", 2000, 9, pp. 8-9), enriching the resulting product with germ meal and potato starch in the amount of 10 and 25% and corn gluten in the amount of 20%, and to acquire a delicate foam structure they are immersed in deep fat, extruded as noodles And then dried at a temperature of 50-55 o C, the crackers are ready pleasing in appearance and the maximum swelling degree.
There is also known a method for the production of bread crackers, including grinding stale wheat and / or rye-wheat bread to a particle size of not more than 10 mm, mixing the resulting crumbs with water to a mass fraction of moisture in the mixture of 26-28%, molding with simultaneous gelation is carried out in a screw extruder at a temperature of the mixture of 90-100 o C and a pressure of 9-12 MPa, the resulting semi-finished product is dried to a moisture content of 8-11%, and the expansion is carried out by heating for 10-30 s at a temperature of 160-250 o C (for example, in deep fat), bread crumbs add pre finely ground to a particle size of not more than 3 mm the semi-finished product of the previous workings is up to 100% of the total weight (Russian patent 2056757 of 1996).
 The objective of the proposed method is to obtain a new product "semi-finished food product type crackers". As the main raw material for its production, dry or pre-dried raw pasta cuttings are used together with a complex additive, which allows to obtain a product with a low cost and a high coefficient of expansion.
The problem is achieved due to the fact that as the starting material we use rejected products - dry pasta cuttings, as well as pre-dried raw cuttings, their grinding and mixing with the liquid phase with the simultaneous introduction of a composition of substances that increase the coefficient of expansion to the optimum values in the amount of up to 30% by weight of the feedstock, consisting of mineral salts and / or organic salts (A), and / or polysaccharides (B), and / or surfactants (C), taken in the following ratios sheniyah components:
A: B: C = (99.80-0.003) :( 99.96-0.09) :( 98.91-0.02),
A: B = (99.901-0.003) :( 99.997-0.099),
B: C = (99.967-0.99) :( 99.01-0.033) or
A: B = (99.967-0.003) :( 99.997: 0.033),
while the composition of the substances contribute in the amount of 0.01-30% by weight of the feedstock, and the extrusion is carried out at a test temperature in the screw chamber of at least 60 o C.
 Salts of phosphoric acid and / or salts of sulphurous acid are used as mineral salts, salts of citric acid and / or salts of carbonic acid are used as salts of organic acids.
 Non-ionic and / or anionic surfactants can be used as surfactants, and pectin and / or alginates, and / or starch, and / or modified cellulose are used as polysaccharides.
 To improve the gelling of the product, rice and / or maize, and / or corn and / or potato starch can be used as starch.
 To improve the structural and mechanical properties of the initial mass, it is enriched with biologically active substances, citrus and / or apple, and / or beet, and / or pectin prepared from Jerusalem artichoke are used as pectin.
 As the modified cellulose, crystalline and / or fibrous methyl cellulose is used.
 In the preparation of a “semi-finished food product such as crackers”, cereals or legumes may be added in flour in an amount up to 50% by weight of the feedstock.
 At the stage of preparation of the dough, wheat or rye flour can be added, and wheat is introduced in an amount of 5-50% by weight of the feedstock.
 At the stage of preparation of the initial mixture, bran of cereal crops may additionally be introduced in an amount of 3-20% by weight of the initial mixture.
As enrichment additives, CO 2 -extracts or aqueous, water-alcoholic extracts of sea buckthorn, rosehip, raspberry, blackcurrant, and milk thistle in the amount of 1-10% by weight of the feedstock can be introduced.
 To increase the biological value of the product, vitamin preparations can be added to the mixture.
 The technical result of the claimed invention is a method for producing a new product "semi-finished food product type crackers". The use of dry or pre-dried raw scraps of pasta as the main raw material together with a complex additive allows you to get a product with low cost, high coefficient of expansion and with a uniform porous structure.
The achievement of the technical result is due to the fact that in scraps of pasta, protein and starch have a modified structure. In the pasta test, which passed the molding stage, the crystal structure of starch granules was destroyed and protein molecules were denatured. In the process of pressing such a test under the influence of a temperature of at least 60 ° C, gelation of the destroyed starch granules occurs. Thus, when kneading the dough from the crushed pasta waste, shear abrasive forces appear, which make it possible to obtain a fully gelled product.
 The use of a complex of substances in the production of a "semi-finished food product such as crackers" leads to the plasticization of its protein molecules and, as a result, to obtain a more uniform porosity and a high coefficient of expansion of the finished product. Thus, the added complex of substances allows to increase the coefficient of expansion of the "food semi-finished product type cracker", to improve its structural and mechanical properties and presentation. In the process of preparation (expansion), "semi-finished food product of the type of crackers" increase in volume by 2-3 times, and when cooked it has a uniform porous structure. The use of complex additives below 0.01% by weight of the feedstock does not allow to obtain a product with a high coefficient of expansion and a uniform porous structure. The use of complex additives in an amount of more than 30% by weight of the raw materials used can cause the appearance of uneven porosity of the product and the appearance of bubbles on the surface.
 The addition of flour cereals and legumes in an amount up to 50% by weight of the feedstock allows you to increase the protein content and balance the product according to amino acid composition. When adding flour cereals or legumes over 50% by weight of the feedstock, the product has a low coefficient of expansion.
 Bran in the amount of 3-20% by weight of the initial mixture enrich the product with dietary fiber and trace elements. The use of bran in an amount up to 3% by weight of the initial mixture does not increase the content of dietary fiber in the product, and the use of bran over 20% by weight of the initial mixture reduces the coefficient of expansion.
 The use of salt and sugar allows you to add flavor to the product, and when used together in the optimal ratio to increase the coefficient of expansion.
Water extracts, CO 2 extracts, water-alcohol extracts of sea buckthorn, rosehip, black currant and milk thistle give a certain taste and color to the product, as well as enrich it with vitamins and minerals.
The use of sugar, salt, water, water-alcohol and CO 2 extracts of wild rose, sea buckthorn, black currant, milk thistle in an amount up to 1% by weight of the initial mixture does not add taste and odor to the product, and when using them more than 10% by weight of the initial mixture gives it has a pungent smell and a cloying taste, which negatively affects the consumer properties of the product.
 Vitamin preparations can increase the biological value of the product.
The method is as follows. The feedstock (dry pasta trimmings and pre-dried raw pasta trimmings) is ground and mixed with the liquid phase until the mixture reaches a moisture content of 30-32%. At the same time, when mixing the dough, a composition of substances is introduced, consisting of a mixture of mineral salts and / or organic salts, and / or polysaccharides, and / or surfactants that increase the coefficient of expansion to optimal values, in the amount of 0.01-30% by weight of the original raw materials. Extrusion is carried out at a test temperature in the screw chamber of at least 60 o C.
 Non-ionic and / or anionactic agents are used as a surfactant in the composition of substances that increase the coefficient of expansion, pectin and / or alginates, and / or starch and / or modified cellulose are used as polysaccharides, rice and / or maize starch is used, and / or corn, and / or potato, pectin, citrus and / or apple, and / or beet, and / or pectin obtained from Jerusalem artichoke are used.
 In addition, when mixing dough, enrichment additives, flour of cereals and / or legumes can be added in an amount up to 50% by weight of the feedstock. In this case, wheat or rye flour can be introduced, and wheat is introduced in an amount of 5-50% by weight of the feedstock; food bran cereal crops in an amount of 3-20% by weight of the original mixture.
CO 2 -extracts or aqueous, water-alcoholic extracts of sea buckthorn, dogrose, raspberry, blackcurrant, milk thistle in the amount of 1-10% by weight of the feedstock can be introduced as flavoring and enriching additives. To increase the biological value of the product, vitamin B1, B 12, and other vitamin preparations can be added.
In order to prepare for consumption a "semi-finished product of the type of cracker" made by the present invention, it is placed in oil at a temperature of 160-250 o C. In the oil, the semi-finished product swells and acquires a uniform porous structure.
 The following examples illustrate the present invention. In each example, a corrective additive is introduced, the description of which is described in the table.
 Example 1
The products rejected during the sorting process — dry pasta trimmings, as well as previously dried raw trimmings — are crushed and placed in a dough mixing machine. A liquid phase is added to the feedstock until the test moisture reaches 32% and a pre-prepared composition of substances in an amount of 0.01% by weight of the feedstock increases the coefficient of expansion of pasta by 2-3 times, then the resulting semi-finished food type cracker is molded at a temperature of 70 o C and dried.
 Example 2
The method is carried out as in example 1, but the liquid phase is added until the moisture content of the test is 31% and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock increases the coefficient of expansion of pasta by 2.5 times, then a semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 3
The method is carried out as in example 1, but add a pre-prepared composition of substances in an amount of 30% by weight of the feedstock, which increases the coefficient of expansion of pasta by 3 times, then form a semi-finished food type cracker at a temperature of 70 o C and dried.
 Example 4
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of wheat flour is added, the liquid phase is added until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock increases the coefficient of expansion of pasta in 2- 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 5
The method is carried out as in example 1, but additionally, when kneading the dough, 5% rye flour is added to optimize the amino acid composition and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increases the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 6
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, the liquid phase is added until the moisture content of the dough is 30%, and the pre-prepared composition of substances in an amount of 1% by weight of the feedstock increases the coefficient of expansion in 3 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 7
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, 10% of wheat flour to obtain a more connected dough, the liquid phase is added until the moisture content of the dough is 30% and the previously prepared composition of substances in an amount of 20 % by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 8
The method is carried out as in example 1, but additionally, when mixing the dough, 50% of soy flour is added to enrich the protein with the product, the liquid phase is reached until the moisture content of the dough is 30%, and the pre-prepared composition of substances in the amount of 0.15% by weight of the feedstock increases the coefficient of expansion 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 9
The method is carried out as in example 1, but additionally, when kneading the dough, 15% of soy flour is added to enrich the product with protein, 35% of wheat flour to obtain a more connected dough, the liquid phase is added until the moisture content of the dough is 30% and the previously prepared composition of substances in an amount of 20 % by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 10
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increases the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 11
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition and a pre-prepared composition of substances in an amount of 5% by weight of the feedstock, which increases the coefficient of expansion of pasta by 2.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 12
The method is carried out as in example 1, but additionally, when mixing the dough, 15% rye flour is added to optimize the amino acid composition, 5% wheat bran is used to increase dietary fiber, the liquid phase is added until the moisture content of the dough is 30%, and a pre-prepared composition of substances that increase the coefficient of expansion 2-3 times pasta. Then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 13
The method is carried out as in example 1, but additionally, when kneading dough, bran of cereal crops is added in an amount of 3% for enrichment with dietary fiber and a pre-prepared composition of substances in an amount of 0.01% by weight of the feedstock, which increases the coefficient of expansion of pasta in 2-3 times, then the semi-finished food type cracker is molded at a temperature of 70 o C and dried.
 Example 14
The method is carried out as in example 1, but additionally, when mixing the dough, bran of cereal crops is introduced in an amount of 10% of the mixture for enrichment with dietary fiber and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, which increases the coefficient of expansion of pasta by 2.5 times , then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 15
The method is carried out as in example 1, but in addition, when kneading the dough, cereal bran is added in an amount of 20% to enrich the product with dietary fiber and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock, which increases the coefficient of expansion of pasta by 3 times, then prefabricated food type crackers are formed at a temperature of 70 o C and dried.
 Example 16
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of wheat flour, bran of cereals in an amount of 5% are added to enrich the product with dietary fiber and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock, increasing the coefficient of expansion of pasta 2-3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 17
The method is carried out as in example 1, but additionally, when kneading the dough, 5% rye flour is added to optimize the amino acid composition, bran of cereals in an amount of 7% to enrich the product with dietary fiber and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, increasing the coefficient of expansion of pasta in 1.8 times, then the semi-finished food type of cracker is molded at a temperature of 80 o C and dried.
 Example 18
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, bran of cereals in an amount of 10% to enrich the product with dietary fiber, the liquid phase is added until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 19
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, 10% of wheat flour to obtain a more connected dough, bran cereal in an amount of 8% to enrich the product with dietary fiber, the liquid phase is added to achieving a moisture content of dough of 30% and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the expansion coefficient by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 20
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, bran of cereals in an amount of 7% to enrich the product with dietary fiber, the liquid phase is added until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 0.15% by weight of the feedstock, increasing the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 21
The method is carried out as in example 1, but additionally, when kneading the dough, 15% of soy flour is added to enrich the product with protein, 35% of wheat flour to obtain a more related dough, bran cereal in an amount of 10% to enrich the product with dietary fiber, the liquid phase is added to achieving a moisture content of dough of 30% and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the expansion coefficient by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 22
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, bran of cereals in an amount of 3% to enrich the product with dietary fiber, the liquid phase is added until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, increasing the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 23
The method is carried out as in example 1, but additionally, when kneading the dough, add 26% rye flour to optimize the amino acid composition, bran of cereals in an amount of 5% to enrich the product with dietary fiber, the liquid phase is added until the moisture content of the dough is 31% and a pre-prepared composition of substances in an amount of 5% by weight of the feedstock, increasing the coefficient of expansion of pasta 2.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 24
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% rye flour to increase the content of essential amino acids, 5% wheat bran to increase the content of dietary fiber, the liquid phase is added until the moisture content of the test is 30%, and a pre-prepared composition of substances that increase coefficient of expansion of pasta 2-3 times. Then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 25
The method is carried out as in example 1, but in addition, when dough is kneaded, sugar 1%, salt 3% are added, the liquid phase is added until the moisture content of the test is 30% and a pre-prepared composition of substances in the amount of 0.05% by weight of the feedstock increases the coefficient of expansion pasta 2-3 times, then the semi-finished food type of cracker is molded at a temperature of 70 o C and dried.
 Example 26
The method is carried out as in example 1, but additionally, when kneading the dough, sugar 2%, salt 2% and a previously prepared composition of substances in an amount of 1% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 2.6 times, then the semi-finished food type crackers are molded at a temperature of 80 o C and dried.
 Example 27
The method is carried out as in example 1, but additionally, when kneading the dough, sugar 2%, salt 3% and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 3 times, then the semi-finished food type cracker is molded at a temperature of 70 o C and dried.
 Example 28
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of wheat flour, sugar 2%, salt 1% and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock, increasing the coefficient of expansion of pasta 2-3 times , then the resulting semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 29
The method is carried out as in example 1, but additionally, when kneading the test, 5% rye flour is added to optimize the amino acid composition, sugar 2%, salt 3% and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, increasing the coefficient of expansion of pasta in 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 30
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added, to enrich the product with protein, sugar 5%, salt 3%, the liquid phase is added until the moisture content of the test is 30% and the previously prepared composition of substances in an amount of 1% to the mass of feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 31
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, 10% of wheat flour to obtain a more connected dough, sugar 2%, salt 3%, the liquid phase is added until the humidity of the test reaches 30% and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the expansion coefficient by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 32
The method is carried out as in example 1, but additionally, when kneading dough, 50% of soy flour is added to enrich the product with protein, sugar 2%, salt 3% and a pre-prepared composition of substances in an amount of 0.15% by weight of the feedstock, which increases the coefficient of expansion in 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 33
The method is carried out as in example 1, but additionally, when kneading the dough, 15% of soy flour is added to enrich the product with protein, 35% of wheat flour to obtain a more related dough, sugar 2%, salt 2% and a previously prepared composition of substances in an amount of 20% to the mass of feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 34
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, sugar 2%, salt 3% and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, increasing the coefficient of expansion of pasta in 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 35
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition, sugar 2%, salt 3% and a previously prepared composition of substances in an amount of 5% by weight of the feedstock, increasing the coefficient of expansion of pasta in 2.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 36
The method is carried out as in example 1, but additionally, when kneading the dough, 1% sugar and a pre-prepared composition of substances are added in an amount of 0.1% by weight of the feedstock, which increases the coefficient of expansion of pasta 2-3 times, then the semi-finished food type cracker is formed at a temperature of 70 o C and dried.
 Example 37
The method is carried out as in example 1, but additionally, when kneading the dough, 2% sugar and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 2.5 times, then the semi-finished food type cracker is molded at a temperature 80 o C and dried.
 Example 38
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% sugar and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock, which increases the coefficient of expansion of pasta by 3 times, then the semi-finished food type cracker is molded at a temperature of 70 o C and dried.
 Example 39
The method is carried out as in example 1, but additionally, when kneading the dough, 50% wheat flour, 2% sugar and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock are added, which increase the coefficient of expansion of pasta by 2–3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 40
The method is carried out as in example 1, but additionally, when mixing the dough, 7% rye flour is added to optimize the amino acid composition, 2% sugar and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increases the coefficient of expansion of pasta by 1.8 times , then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 41
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, sugar 5%, the liquid phase is added until the moisture content of the dough is 30% and the previously prepared composition of substances in an amount of 1% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type of cracker is molded at a temperature of 80 o C and dried.
 Example 42
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 10% wheat flour to obtain a more related dough, sugar 2%, the liquid phase is added until the humidity of the dough is 30% and the pre-prepared composition substances in an amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 43
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, sugar 2%, the liquid phase is added until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 0.15% by weight of the original raw materials that increase the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 44
The method is carried out as in example 1, but additionally, when mixing the dough, 15% of soy flour is added to enrich the product with protein, 35% of wheat flour to obtain a more related dough, sugar 2% and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type of cracker is molded at a temperature of 90 o C and dried.
 Example 45
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, sugar 2% and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increases the coefficient of expansion of pasta by 1.8 times , then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 46
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition, sugar 2% and a pre-prepared composition of substances in an amount of 5% by weight of the feedstock, which increases the coefficient of expansion of pasta by 2.8 times , then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 47
The method is carried out as in example 1, but additionally, when mixing the dough, 1% salt and a pre-prepared composition of substances are added in an amount of 0.1% by weight of the feedstock, which increases the coefficient of expansion of pasta by 2-3 times, then the semi-finished food type cracker at a temperature of 70 o C and dried.
 Example 48
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% salt and a pre-prepared composition of substances in an amount of 1% to the mass of the feedstock, which increases the coefficient of expansion of pasta by 2.5 times, then the resulting semi-finished food type cracker is molded with a temperature of 80 o C and dried.
 Example 49
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% salt and a pre-prepared composition of substances in an amount of 30% to the weight of the feedstock, which increases the coefficient of expansion of pasta by 3 times, then the resulting semi-finished food type cracker is molded at a temperature of 70 o C and dried.
 Example 50
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of wheat flour, 2% of salt and a pre-prepared composition of substances are added in an amount of 10% by weight of the feedstock, which increase the coefficient of expansion of pasta by 2-3 times, then the resulting semi-finished product food type crackers are formed at a temperature of 90 o C and dried.
 Example 51
The method is carried out as in example 1, but additionally, when mixing the dough, 5% rye flour is added to optimize the amino acid composition, 2% salt and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increases the coefficient of expansion of pasta by 1.8 times , then the resulting semi-finished food product of the type of crackers is molded at a temperature of 80 o C and dried.
 Example 52
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 5% salt, the liquid phase until the moisture content of the test is 30% and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, increasing coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 53
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, 10% of wheat flour to obtain a more connected dough, salt 2%, the liquid phase until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 54
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, salt 2%, the liquid phase until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 0.15% by weight of the feedstock , increasing the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 55
The method is carried out as in example 1, but additionally, when mixing the dough, 15% of soy flour is added to enrich the product with protein, 35% of wheat flour to obtain a more connected dough, 2% salt and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 56
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, salt 2% and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increases the coefficient of expansion of pasta by 1.8 times , then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 57
The method is carried out as in example 1, but additionally, when mixing the dough, 25% rye flour is added to optimize the amino acid composition, 2% salt and a pre-prepared composition of substances in an amount of 5% by weight of the feedstock, which increases the coefficient of expansion of pasta by 2.8 times , then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 58
 The method is carried out as in example 1, but additionally, when kneading the dough, 1% aqueous rosehip extract is added.
 Example 59
The method is carried out as in example 1, but additionally, when mixing the dough, 2% aqueous rosehip extract and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 2.5 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 60
The method is carried out as in example 1, but additionally, when mixing the dough, 2% aqueous rosehip extract and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 3 times, then the semi-finished food type cracker is molded at a temperature 70 o With and dried.
 Example 61
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of wheat flour, 2% of an aqueous rosehip extract and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock, increasing the coefficient of expansion of pasta by 2–3 times, are added, then prefabricated food type crackers are formed at a temperature of 90 o C and dried.
 Example 62
The method is carried out as in example 1, but additionally, when kneading the dough, 5% rye flour is added to optimize the amino acid composition, 2% aqueous rosehip extract and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, increasing the coefficient of expansion of pasta in 1, 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 63
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 5% aqueous rosehip extract, the liquid phase until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock , increasing the coefficient of expansion by 3 times, then the semi-finished food type of cracker is molded at a temperature of 80 o C and dried.
 Example 64
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 10% wheat flour to obtain a more related dough, 2% water rosehip extract, the liquid phase until the moisture content of the dough is 30% and pre-cooked a composition of substances in an amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is formed at a temperature of 90 o C and dried.
 Example 65
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, 2% water rosehip extract and a pre-prepared composition of substances in an amount of 0.15% by weight of the feedstock, which increases the expansion coefficient by 1, 25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 66
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% soy flour to enrich the product with protein, 35% wheat flour to obtain a more related dough, 2% aqueous rosehip extract and a pre-prepared composition of substances in an amount of 20% by weight of the original raw materials that increase the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 67
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, 2% aqueous rosehip extract, the liquid phase until the moisture content of the test is 31%, and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock , increasing the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 68
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition, 2% aqueous rosehip extract and a pre-prepared composition of substances in an amount of 5% by weight of the feedstock, increasing the coefficient of expansion of pasta in 2, 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 69
 The method is carried out as in example 1, but additionally, when mixing the dough, 1% aqueous extract is added.
 Example 70
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% aqueous extract of sea buckthorn and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, which increases the coefficient of expansion of pasta by 2.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 71
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% aqueous extract of sea buckthorn and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock, which increases the coefficient of expansion of pasta by 3 times, then the semi-finished food type cracker is molded at a temperature 70 o With and dried.
 Example 72
The method is carried out as in example 1, but additionally, when mixing the dough, 50% of wheat flour, 2% of an aqueous extract of sea buckthorn and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock, increase the coefficient of expansion of pasta by 2.3 times, then prefabricated food type crackers are formed at a temperature of 90 o C and dried.
 Example 73
The method is carried out as in example 1, but additionally, when kneading the dough, 5% rye flour is added to optimize the amino acid composition, 2% aqueous extract of sea buckthorn and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, increasing the coefficient of expansion of pasta in 1, 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 74
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, 5% of the sea buckthorn water extract and a pre-prepared composition of substances in the amount of 1% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then prefabricated food type crackers are formed at a temperature of 80 o C and dried.
 Example 75
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, 10% of wheat flour to obtain a more related dough, 2% of sea buckthorn extract, the liquid phase until the moisture content of the dough is 30% and pre-cooked a composition of substances in an amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is formed at a temperature of 90 o C and dried.
 Example 76
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% soy flour to enrich the product with protein, 2% aqueous extract of sea buckthorn, the liquid phase until the moisture content of the test is 30%, and a pre-prepared composition of substances in an amount of 0.15% by weight feedstock, increasing the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 77
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% soy flour to enrich the product with protein, 35% wheat flour to obtain a more related dough, 2% aqueous extract of sea buckthorn and a pre-prepared composition of substances in an amount of 20% by weight of the original raw materials that increase the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 78
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, 2% aqueous extract of sea buckthorn, the liquid phase until the moisture content of the test is 31%, and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock , increasing the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 79
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition, 2% aqueous extract of sea buckthorn and a pre-prepared composition of substances in an amount of 5% by weight of the feedstock, increasing the coefficient of expansion of pasta in 2, 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 80
The method is carried out as in example 1, but additionally, when mixing the dough, 1% aqueous extract of blackcurrant and a pre-prepared composition of substances are added in an amount of 0.01% by weight of the feedstock, which increases the coefficient of expansion of pasta by 2.3 times, then the semi-finished food type cracker is molded at a temperature of 70 o C and dried.
 Example 81
The method is carried out as in example 1, but additionally, when mixing the dough, 2% aqueous extract of blackcurrant and a pre-prepared composition of substances are added in an amount of 1% by weight of the feedstock, which increases the coefficient of expansion of pasta by 2.5 times, then the semi-finished food type cracker formed at a temperature of 80 o C and dried.
 Example 82
The method is carried out as in example 1, but additionally, when mixing the dough, 2% of an aqueous extract of blackcurrant and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 3 times, then the semi-finished food type cracker is molded when a temperature of 70 o C and dried.
 Example 83
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of wheat flour, 2% of an aqueous extract of blackcurrant and a pre-prepared composition of substances are added in an amount of 10% by weight of the feedstock, which increase the coefficient of expansion of pasta 2-3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 84
The method is carried out as in example 1, but additionally, when kneading the dough, 5% rye flour is added to optimize the amino acid composition, 2% aqueous extract of blackcurrant and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, increasing the coefficient of expansion of pasta in 1 , 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 85
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, 5% of the aqueous extract of blackcurrant and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 86
The method is carried out as in example 1, but additionally, when kneading the dough, add 5% soy flour to enrich the product with protein, 10% wheat flour to obtain a more related dough, 2% aqueous extract of black currant, the liquid phase until the moisture content of the dough is 30% and previously the prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the expansion coefficient by 3 times, then the semi-finished food type cracker is formed at a temperature of 90 o C and dried.
 Example 87
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, 2% of the aqueous extract of blackcurrant, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 0.15% the mass of feedstock, increasing the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 88
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% soy flour to enrich the product with protein, 35% wheat flour to obtain a more related dough, 2% aqueous extract of black currant and a pre-prepared composition of substances in an amount of 20% by weight feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 89
The method is carried out as in example 1, but additionally, when kneading the dough, add 30% rye flour to optimize the amino acid composition, 2% aqueous extract of blackcurrant and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, increasing the coefficient of expansion of pasta in 1 , 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 90
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition, 2% aqueous extract of blackcurrant and a pre-prepared composition of substances in an amount of 5% by weight of the feedstock, increasing the coefficient of expansion of pasta in 2 , 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 91
The method is carried out as in example 1, but additionally, when mixing the dough, 1% water extract of milk thistle and a pre-prepared composition of substances in the amount of 0.03% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 2.4 times, then the semi-finished food type crackers are molded at a temperature of 70 o C and dried.
 Example 92
The method is carried out as in example 1, but additionally, when mixing the dough, 2% water extract of milk thistle and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 2.5 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 93
The method is carried out as in example 1, but additionally, when mixing the dough, 2% water extract of milk thistle and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 3 times, then the semi-finished food type cracker is molded at a temperature 70 o With and dried.
 Example 94
The method is carried out as in example 1, but additionally, when mixing the dough, 50% of wheat flour, 2% of an aqueous extract of milk thistle and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock, increase the coefficient of expansion of pasta by 2–3 times, then prefabricated food type crackers are formed at a temperature of 90 o C and dried.
 Example 95
The method is carried out as in example 1, but additionally, when mixing the dough, 5% rye flour is added to optimize the amino acid composition, 2% aqueous milk thistle extract and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increase the coefficient of expansion of pasta in 1, 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 96
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, 5% of the milk thistle extract, the liquid phase until the moisture content of the dough is 30%, and the pre-prepared composition of substances in the amount of 1% by weight of the feedstock , increasing the coefficient of expansion by 3 times, then the semi-finished food type of cracker is molded at a temperature of 80 o C and dried.
 Example 97
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 10% wheat flour to obtain a more related dough, 2% aqueous milk thistle extract, the liquid phase until the moisture content of the dough is 30% and pre-cooked a composition of substances in an amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is formed at a temperature of 90 o C and dried.
 Example 98
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, 2% of the milk thistle extract, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 0.15% by weight feedstock, increasing the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 99
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% soy flour to enrich the product with protein, 35% wheat flour to obtain a more related dough, 2% aqueous milk thistle extract and a pre-prepared composition of substances in an amount of 20% by weight of the original raw materials that increase the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 100
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, 2% aqueous extract of milk thistle, the liquid phase until the moisture content of the test is 31%, and a pre-prepared composition of substances in the amount of 15% by weight of the feedstock , increasing the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 101
The method is carried out as in example 1, but additionally, when mixing the dough, 25% rye flour is added to optimize the amino acid composition, 2% aqueous milk thistle extract and a pre-prepared composition of substances in an amount of 5% by weight of the feedstock, which increase the coefficient of expansion of pasta in 2, 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 102
The method is carried out as in example 1, but additionally, when mixing the dough, 1% water-alcohol extract of milk thistle and a pre-prepared composition of substances in an amount of 0.4% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 2-3 times, then the semi-finished product food type crackers are formed at a temperature of 70 o C and dried.
 Example 103
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% water-alcohol extract of milk thistle, the liquid phase until the moisture content of the dough is 31% and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, which increases the coefficient of expansion of pasta in 2.5 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 104
The method is carried out as in example 1, but additionally, when mixing the dough, 2% water-alcohol extract of milk thistle and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 3 times, then the semi-finished food type crackers are formed at a temperature of 70 o C and dried.
 Example 105
The method is carried out as in example 1, but additionally, when mixing the dough, 50% of wheat flour, 1% of an aqueous-alcoholic extract of milk thistle and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock, increase the coefficient of expansion of pasta by 2–3 times , then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 106
The method is carried out as in example 1, but additionally, when kneading the dough, add 5% rye flour to optimize the amino acid composition, 2% water-alcohol extract of milk thistle, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 15% by weight raw materials that increase the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 107
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 5% water-alcohol extract of milk thistle, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 1% by weight feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type of cracker is molded at a temperature of 80 o C and dried.
 Example 108
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 10% wheat flour to obtain a more related dough, 2% water-alcohol extract of milk thistle and a pre-prepared composition of substances in an amount of 20% to the mass of feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 109
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, 2% water-alcohol extract of milk thistle, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 0.15% to the mass of feedstock, which increases the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 110
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% soy flour to enrich the product with protein, 35% wheat flour to obtain a more related dough, 2% water-alcohol extract of milk thistle and a pre-prepared composition of substances in an amount of 20% to the mass of feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 111
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, 2% aqueous-alcoholic extract of milk thistle, the liquid phase until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 15% by weight raw materials that increase the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 112
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition, 2% water-alcohol extract of milk thistle and a pre-prepared composition of substances in an amount of 5% by weight of the feedstock, which increase the coefficient of expansion of pasta in 2.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 113
 The method is carried out as in example 1, but additionally, when mixing the dough, 1% aqueous-alcoholic extract of blackcurrant is added.
 Example 114
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% aqueous-alcoholic extract of black currant, the liquid phase until the moisture content of the dough is 31% and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, which increases the coefficient of expansion of pasta 2.5 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 115
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% aqueous-alcoholic extract of black currant, the liquid phase until the moisture content of the dough is 32%, and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock increases the coefficient of expansion of pasta 3 times, then the semi-finished food type cracker is molded at a temperature of 70 o C and dried.
 Example 116
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of wheat flour, 1% of an aqueous-alcoholic extract of blackcurrant and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock increase the coefficient of expansion of pasta in 2-3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 117
The method is carried out as in example 1, but additionally, when kneading the dough, 5% rye flour is added to optimize the amino acid composition, 2% aqueous-alcoholic extract of blackcurrant, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 15% the mass of feedstock, increasing the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 118
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 5% water-alcohol extract of blackcurrant, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 1% the mass of feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 119
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, 10% of wheat flour to obtain a more related dough, 2% water-alcohol extract of blackcurrant, the liquid phase until the humidity of the test reaches 30% and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the expansion coefficient by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 120
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, 2% aqueous-alcoholic extract of blackcurrant, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 0.15 % by weight of the feedstock, which increases the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 121
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% soy flour to enrich the product with protein, 35% wheat flour to obtain a more related dough, 2% water-alcohol extract of blackcurrant, the liquid phase until the moisture content of the test is 30% and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the expansion coefficient by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 122
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, 2% aqueous-alcoholic extract of blackcurrant, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 15% the mass of feedstock, increasing the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 123
The method is carried out as in example 1, but additionally, when mixing the dough, 25% rye flour is added to optimize the amino acid composition, 2% water-alcohol extract of blackcurrant and a pre-prepared composition of substances in an amount of 5% by weight of the feedstock, increasing the coefficient of expansion of pasta 2.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 124
 The method is carried out as in example 1, but additionally, when kneading the dough, 1% water-alcohol extract of sea buckthorn is added.
 Example 125
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% aqueous-alcoholic extract of sea buckthorn, the liquid phase until the moisture content of the dough is 31% and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, which increases the coefficient of expansion of pasta in 2.5 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 126
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% water-alcohol extract of sea buckthorn, the liquid phase until the moisture content of the dough is 32% and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock, which increases the coefficient of expansion of pasta in 3 times, then the semi-finished food type cracker is molded at a temperature of 70 o C and dried.
 Example 127
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% wheat flour, 1% aqueous-alcoholic extract of sea buckthorn, the liquid phase until the moisture content of the dough is 32% and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock, increasing the coefficient of expansion of pasta 2-3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 128
The method is carried out as in example 1, but additionally, when kneading the dough, add 5% rye flour to optimize the amino acid composition, 2% aqueous-alcoholic extract of sea buckthorn, the liquid phase until the moisture content of the test is 30%, and a pre-prepared composition of substances in an amount of 15% by weight raw materials that increase the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 129
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 5% water-alcohol extract of sea buckthorn, the liquid phase until the moisture content of the test is 30%, and the pre-prepared composition of substances in an amount of 1% by weight feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type of cracker is molded at a temperature of 80 o C and dried.
 Example 130
The method is carried out as in example 1, but additionally, when kneading dough, 5% soy flour is added to enrich the product with protein, 10% wheat flour to obtain a more related dough, 2% water-alcohol extract of sea buckthorn and a pre-prepared composition of substances in an amount of 20% the mass of feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 131
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, 2% water-alcohol extract of sea buckthorn, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 0.15% to the mass of feedstock, which increases the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 132
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% soy flour to enrich the product with protein, 35% wheat flour to obtain a more related dough, 2% water-alcohol extract of sea buckthorn, the liquid phase until the moisture content of the test is 30% and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the expansion coefficient by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 133
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, 2% water-alcohol extract of sea buckthorn, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 15% by weight raw materials that increase the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 134
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition, 2% water-alcohol extract of sea buckthorn, the liquid phase until the moisture content of the test is 32%, and a pre-prepared composition of substances in an amount of 5% by weight raw materials that increase the coefficient of expansion of pasta 2.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 135
 The method is carried out as in example 1, but additionally, when kneading the dough, 1% aqueous-alcoholic extract of wild rose is added.
 Example 136
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% aqueous-alcoholic extract of rose hips, the liquid phase until the moisture content of the dough is 31% and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, which increases the coefficient of expansion of pasta in 2.5 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 137
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% aqueous-alcoholic extract of rose hips, the liquid phase until the moisture content of the dough is 32% and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock, which increases the coefficient of expansion of pasta in 3 times, then the semi-finished food type cracker is molded at a temperature of 70 o C and dried.
 Example 138
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% wheat flour, 1% aqueous-alcoholic extract of rose hips, the liquid phase until the moisture content of the dough is 32% and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock, increasing the coefficient of expansion of pasta 2-3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 139
The method is carried out as in example 1, but additionally, when kneading the dough, add 5% rye flour to optimize the amino acid composition, 2% aqueous-alcoholic extract of rose hips, the liquid phase until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 15% by weight raw materials that increase the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 140
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 5% water-alcohol extract of rose hips, the liquid phase until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 1% by weight feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type of cracker is molded at a temperature of 80 o C and dried.
 Example 141
The method is carried out as in example 1, but additionally, when kneading dough, 5% soy flour is added to enrich the product with protein, 10% wheat flour to obtain a more related dough, 2% water-alcohol extract of rose hips and a pre-prepared composition of substances in an amount of 20% the mass of feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 142
The method is carried out as in example 1, but additionally, when kneading the dough, 50% soy flour is added to enrich the product with protein, 2% water-alcohol extract of rose hips, the liquid phase until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 0.15% to the mass of feedstock, which increases the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 143
The method is carried out as in example 1, but additionally, during the kneading of the dough, 15% of soy flour is added to enrich the product with protein, 35% of wheat flour to obtain a more connected dough, 2% water-alcohol extract of rose hips, the liquid phase until the moisture content of the test is 30% and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the expansion coefficient by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 144
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, 2% aqueous-alcoholic extract of rose hips, the liquid phase until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 15% by weight raw materials that increase the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 145
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition, 2% aqueous-alcoholic extract of rose hips, the liquid phase until the moisture content of the dough is 32% and a pre-prepared composition of substances in an amount of 5% by weight raw materials that increase the coefficient of expansion of pasta 2.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 146
The method is carried out as in example 1, but additionally, when mixing the dough, 1% CO 2 of rosehip extract and a pre-prepared composition of substances in an amount of 3% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 2-3 times, then the semi-finished food type cracker formed at a temperature of 70 o C and dried.
 Example 147
The method is carried out as in example 1, but additionally, when mixing the dough, 2% CO 2 of rosehip extract is added, the liquid phase is reached until the moisture content of the dough is 31% and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock increases the coefficient of expansion of pasta in 2 , 5 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 148
The method is carried out as in example 1, but additionally, when kneading the test, 2% CO 2 of rosehip extract and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 3 times, then the semi-finished food type cracker is formed at a temperature of 70 o C and dried.
 Example 149
The method is carried out as in example 1, but in addition, when mixing the dough, 50% of wheat flour, 2% CO 2 of rosehip extract and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 2.3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 150
The method is carried out as in example 1, but additionally, when mixing the dough, 5% rye flour is added to optimize the amino acid composition, 2% CO 2 of rosehip extract and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increases the coefficient of expansion of pasta in 1 , 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 151
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, 5% CO 2 of rosehip extract, the liquid phase until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 1% by weight of the original raw materials that increase the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 152
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 10% wheat flour to obtain a more related dough, 2% CO 2 rosehip extract, the liquid phase until the moisture content of the test is 30% and previously the prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food product is formed at a temperature of 90 o C and dried.
 Example 153
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, 2% CO 2 of rosehip extract, the liquid phase until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 0.15% the mass of feedstock, increasing the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 154
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% soy flour to enrich the product with protein, 35% wheat flour to obtain a more related dough, 2% CO 2 rosehip extract, the liquid phase until the moisture content of the test is 30% and previously the prepared composition of substances in an amount of 20% by weight of the feedstock, which increases the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 155.
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, 2% CO 2 of rosehip extract, the liquid phase until the moisture content of the test is 31%, and a pre-prepared composition of substances in an amount of 15% by weight of the original raw materials that increase the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 156
The method is carried out as in example 1, but additionally, when mixing the dough, 25% rye flour is added to optimize the amino acid composition, 10% CO 2 of rosehip extract, the liquid phase until the moisture content of the test is 31%, and a pre-prepared composition of substances in an amount of 5% by weight of the initial raw materials that increase the coefficient of expansion of pasta 2.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 157
The method is carried out as in example 1, but additionally, when mixing the dough, 1% CO 2 of sea buckthorn extract is added.
 Example 158
The method is carried out as in example 1, but additionally, when mixing the dough, 2% CO 2 of sea buckthorn extract is added, the liquid phase is reached until the moisture content of the dough is 31%, and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock increases the coefficient of expansion of pasta in 2 , 5 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 159
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% CO 2 of sea buckthorn extract, the liquid phase until the moisture content of the dough is 30-32% and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock, which increases the coefficient of expansion of pasta 3 times, then the semi-finished food type cracker is molded at a temperature of 70 o C and dried.
 Example 160
The method is carried out as in example 1, but additionally, when mixing the dough, 50% of wheat flour, 2% CO 2 of sea buckthorn extract, the liquid phase are added until the moisture content of the dough is 32%, and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock increases the coefficient expansion of pasta 2.3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 161
The method is carried out as in example 1, but additionally, when mixing the dough, 5% rye flour is added to optimize the amino acid composition, 2% CO 2 of sea buckthorn extract and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increases the coefficient of expansion of pasta in 1 , 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 162
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 5% CO 2 of sea buckthorn extract, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 1% by weight of the original raw materials that increase the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 163.
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 10% wheat flour to obtain a more related dough, 2% CO 2 of sea buckthorn extract, the liquid phase until the moisture content of the test is 30% and pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food product is formed at a temperature of 90 o C and dried.
 Example 164
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, 2% CO 2 of sea buckthorn extract, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 0.15% the mass of feedstock, increasing the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 165
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% soy flour to enrich the product with protein, 35% wheat flour to obtain a more connected dough, 2% CO 2 of sea buckthorn extract, the liquid phase until the moisture content of the test is 30% and previously the prepared composition of substances in an amount of 20% by weight of the feedstock, which increases the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 166
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, 2% CO 2 of sea buckthorn extract, the liquid phase until the moisture content of the test is 31%, and a pre-prepared composition of substances in an amount of 15% by weight of the original raw materials that increase the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 167
The method is carried out as in example 1, but additionally, when mixing the dough, 25% rye flour is added to optimize the amino acid composition, 10% CO 2 of sea buckthorn extract, the liquid phase until the moisture content of the dough is 31%, and a pre-prepared composition of substances in an amount of 5% by weight of the original raw materials that increase the coefficient of expansion of pasta 2.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 168
The method is carried out as in example 1, but additionally, when kneading the dough, 1% CO 2 of blackcurrant extract is added.
 Example 169
The method is carried out as in example 1, but additionally, when mixing the dough, 2% CO 2 of blackcurrant extract is added, the liquid phase is reached until the moisture content of the dough is 31%, and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock increases the coefficient of expansion of pasta in 2.5 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 170
The method is carried out as in example 1, but additionally, when mixing the dough, 2% CO 2 of blackcurrant extract and a pre-prepared composition of substances are added in an amount of 30% by weight of the feedstock, which increases the coefficient of expansion of pasta by 3 times, then the semi-finished food type cracker is formed at a temperature of 70 o C and dried.
 Example 171
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% wheat flour, 2% CO 2 blackcurrant extract and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock, which increases the coefficient of expansion of pasta 2.3 times , then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 172
The method is carried out as in example 1, but additionally, when mixing the dough, 5% rye flour is added to optimize the amino acid composition, 2% CO 2 of blackcurrant extract and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increases the coefficient of expansion of pasta in 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 173
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 5% CO 2 of blackcurrant extract, the liquid phase until the moisture content of the dough is 30%, and the pre-prepared composition of substances in an amount of 1% by weight feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type of cracker is molded at a temperature of 80 o C and dried.
 Example 174
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 10% wheat flour to obtain a more connected dough, 2% CO 2 blackcurrant extract, the liquid phase until the moisture content of the test is 30% and pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food product is formed at a temperature of 90 o C and dried.
 Example 175.
The method is carried out as in example 1, but additionally, when mixing the dough, 50% of soy flour is added to enrich the product with protein, 2% CO 2 of blackcurrant extract, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 0.15% to the mass of feedstock, increasing the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 176
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% soy flour to enrich the product with protein, 35% wheat flour to obtain a more connected dough, 2% CO 2 of blackcurrant extract, the liquid phase until the humidity of the test reaches 30% and pre-prepared composition of substances in an amount of 20% by weight of the feedstock, which increases the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 177
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, 2% CO 2 of blackcurrant extract, the liquid phase until the moisture content of the test is 31%, and a pre-prepared composition of substances in an amount of 15% by weight raw materials that increase the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 178
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition, 10% CO 2 of blackcurrant extract, the liquid phase until the moisture content of the test is 31%, and a pre-prepared composition of substances in an amount of 5% by weight raw materials that increase the coefficient of expansion of pasta 2.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 179
The method is carried out as in example 1, but additionally, when mixing the dough, 1% CO 2 of milk thistle extract and a pre-prepared composition of substances in the amount of 10% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 2-3 times, then the semi-finished food type cracker formed at a temperature of 70 o C and dried.
 Example 180
The method is carried out as in example 1, but additionally, when kneading the dough, add 2% CO 2 of milk thistle extract, the liquid phase until the moisture content of the dough is 31% and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, which increases the coefficient of expansion of pasta in 2 , 5 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 181
The method is carried out as in example 1, but additionally, when mixing the dough, 2% CO 2 of milk thistle extract and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 3 times, then the semi-finished food type cracker is formed at a temperature of 70 o C and dried.
 Example 182
The method is carried out as in example 1, but additionally, when kneading dough, 50% of wheat flour, 2% CO 2 of milk thistle extract and a pre-prepared composition of substances in an amount of 10% by weight of the feedstock are added, which increases the coefficient of expansion of pasta by 2.3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 183
The method is carried out as in example 1, but additionally, when mixing the dough, 5% rye flour is added to optimize the amino acid composition, 2% CO 2 of milk thistle extract and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increases the coefficient of expansion of pasta in 1 , 8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 184
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 5% CO 2 of milk thistle extract, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 1% by weight of the original raw materials that increase the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 185
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 10% wheat flour to obtain a more connected dough, 2% CO 2 milk thistle extract, the liquid phase until the moisture content of the dough is 30% and previously the prepared composition of substances in an amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food product is formed at a temperature of 90 o C and dried.
 Example 186.
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, 2% CO 2 of milk thistle extract, the liquid phase until the moisture content of the dough is 30% and a pre-prepared composition of substances in an amount of 0.15% the mass of feedstock, increasing the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 187
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% soy flour to enrich the product with protein, 35% wheat flour to obtain a more related dough, 2% CO 2 of milk thistle extract, the liquid phase until the moisture content of the dough is 30% and previously the prepared composition of substances in an amount of 20% by weight of the feedstock, which increases the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 188
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, 2% CO 2 of milk thistle extract, the liquid phase until the moisture content of the dough is 31%, and a pre-prepared composition of substances in an amount of 15% by weight of the original raw materials that increase the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 189
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition, 10% CO 2 of milk thistle extract, the liquid phase until the moisture content of the dough is 31%, and a pre-prepared composition of substances in an amount of 5% by weight of the original raw materials that increase the coefficient of expansion of pasta 2.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 190
 The method is carried out as in example 1, but additionally, when kneading the test, vitamin preparations are added.
 Example 191
The method is carried out as in example 1, but additionally, when kneading the dough, vitamin preparations and a pre-prepared composition of substances are added in an amount of 1% by weight of the feedstock, which increases the coefficient of expansion of pasta by 2.5 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 192.
The method is carried out as in example 1, but additionally, when kneading the test, vitamin preparations and a pre-prepared composition of substances are added in an amount of 30% by weight of the feedstock, which increases the coefficient of expansion of pasta by 3 times, then the semi-finished food type cracker is molded at a temperature of 70 o and dried.
 Example 193
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of wheat flour, vitamin preparations and a pre-prepared composition of substances are added in an amount of 10% by weight of the feedstock, which increase the coefficient of expansion of pasta 2-3 times, then the semi-finished food type crackers are molded at a temperature of 90 o C and dried.
 Example 194
The method is carried out as in example 1, but additionally, when kneading the dough, 5% rye flour is added to optimize the amino acid composition, vitamin preparations and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, which increase the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 195
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, vitamin preparations, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock increases the coefficient swelling 3 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 196
The method is carried out as in example 1, but additionally, when kneading the dough, 5% soy flour is added to enrich the product with protein, 10% wheat flour to obtain a more connected dough, vitamin preparations, the liquid phase until the moisture content of the dough is 30%, and the previously prepared composition of substances in the amount of 20% by weight of the feedstock, increasing the coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 197.
The method is carried out as in example 1, but additionally, when mixing the dough, 50% of soy flour is added to enrich the product with protein, vitamin preparations, the liquid phase until the moisture content of the dough is 30%, and a pre-prepared composition of substances in an amount of 0.15% by weight of the feedstock, increasing the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 198
The method is carried out as in example 1, but additionally, when mixing the dough, 15% of soy flour is added to enrich the product with protein, 35% of wheat flour to obtain a more related dough, vitamin preparations and a pre-prepared composition of substances in an amount of 20% by weight of the feedstock, increasing coefficient of expansion by 3 times, then the semi-finished food type cracker is molded at a temperature of 90 o C and dried.
 Example 199
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, vitamin preparations, the liquid phase until the moisture content of the dough is 32% and a pre-prepared composition of substances in an amount of 15% by weight of the feedstock, increasing the coefficient expanding pasta 1.8 times, then the resulting semi-finished food product of the type of crackers is formed at a temperature of 80 o C and dried.
 Example 200
The method is carried out as in example 1, but additionally, when mixing the dough, 25% rye flour is added to optimize the amino acid composition, vitamin preparations and a pre-prepared composition of substances in an amount of 5% by weight of the feedstock, which increase the coefficient of expansion of pasta by 2.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 201
The method is carried out as in example 1, but additionally, when kneading the dough, add 15 kg of rye flour to optimize the amino acid composition, 5% wheat bran to increase dietary fiber, vitamin preparations, the liquid phase until the moisture content of the dough is 30%, a pre-prepared composition of substances that increase coefficient of expansion of pasta 2-3 times. Then the semi-finished food product type cracker is molded at a temperature of 80 o C and dried.
 Example 202
The method is carried out as in example 1, but additionally, when kneading the test, bran of cereal crops is introduced in an amount of 3% by weight of the initial mixture to enrich the product with dietary fiber, vitamin preparations and a pre-prepared composition of substances in an amount of 0.01% by weight of the feedstock, increasing the coefficient of expansion of pasta 2-3 times, then the semi-finished food product of the type of cracker is molded at a temperature of 70 o C and dried.
 Example 203
The method is carried out as in example 1, but in addition, when kneading the test, cereal bran is added in an amount of 10% by weight of the initial mixture to enrich the product with dietary fiber, vitamin preparations and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, which increases the coefficient of expansion pasta in 2.5 times, then the semi-finished food type of cracker is molded at a temperature of 80 o C and dried.
 Example 204
The method is carried out as in example 1, but in addition, when kneading the test, bran of cereal crops is introduced in an amount of 20% by weight of the initial mixture to enrich the product with dietary fiber, vitamin preparations and a pre-prepared composition of substances in an amount of 30% by weight of the feedstock, which increases the coefficient of expansion pasta 3 times, then the semi-finished food type cracker is molded at a temperature of 70 o C and dried.
 Example 205
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% wheat flour, bran of cereal crops in an amount of 5% to enrich the product with dietary fiber, vitamin preparations, the liquid phase until the moisture content of the dough is 31%, and a pre-prepared composition of substances in an amount 10% by weight of the feedstock, increasing the coefficient of expansion of pasta 2-3 times, then the semi-finished food product of the type of cracker is molded at a temperature of 90 o C and dried.
 Example 206
The method is carried out as in example 1, but additionally, when kneading the dough, add 5% rye flour to optimize the amino acid composition, bran of cereals in an amount of 7% to enrich the product with dietary fiber, vitamin preparations, the liquid phase until the moisture content of the test is 30-32% and pre-prepared composition of substances in an amount of 15% by weight of the feedstock, increasing the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 207
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, bran of cereals in an amount of 10% by weight of the initial mixture to enrich the product with dietary fiber, vitamin preparations, the liquid phase until the moisture content of the test 30 % and a pre-prepared composition of substances in an amount of 1% by weight of the feedstock, increasing the expansion coefficient by 3 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 208
The method is carried out as in example 1, but additionally, when kneading the dough, 5% of soy flour is added to enrich the product with protein, 10% of wheat flour to obtain a more related dough, bran cereal in an amount of 8% for the enrichment of the product with dietary fiber, vitamin preparations, liquid phase to achieve 30% moisture content and test substances premix composition in an amount of 20% by weight of the feedstock, increasing the swelling ratio of 3 times, then the semi-finished food type cracker molded at a temperature of 90 o C and Su al.
 Example 209
The method is carried out as in example 1, but additionally, when kneading the dough, 50% of soy flour is added to enrich the product with protein, 7% bran of cereal crops to enrich the product with dietary fiber, vitamin preparations, the liquid phase until the moisture content of the dough is 30% and pre-cooked a composition of substances in an amount of 0.15% by weight of the feedstock, increasing the coefficient of expansion by 1.25 times, then the semi-finished food type cracker is formed at a temperature of 90 o C and dried.
 Example 210
The method is carried out as in example 1, but additionally, when kneading the dough, 15% of soy flour is added to enrich the product with protein, 35% of wheat flour to obtain a more related dough, bran cereal in an amount of 10% to enrich the product with dietary fiber, vitamin preparations, liquid phase to reach 30% humidity and dough premix composition substances in an amount of 20% by weight of the feedstock, increasing the swelling ratio of 3 times, then the semi-finished food type cracker molded at a temperature of 90 o C and shat.
 Example 211
The method is carried out as in example 1, but additionally, when kneading the dough, add 50% rye flour to optimize the amino acid composition, bran of cereals in an amount of 3% to enrich the product with dietary fiber, vitamin preparations, the liquid phase until the moisture content of the test is 32% and pre-cooked a composition of substances in an amount of 15% by weight of the feedstock, increasing the coefficient of expansion of pasta by 1.8 times, then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 Example 212
The method is carried out as in example 1, but additionally, when kneading the dough, 25% rye flour is added to optimize the amino acid composition, bran of cereals in an amount of 5% to enrich the product with dietary fiber, vitamin preparations and a pre-prepared composition of substances in an amount of 5% by weight of the original raw materials that increase the coefficient of expansion of pasta 2.8 times, then the semi-finished food type cracker is formed at a temperature of 80 o C and dried.
 Example 213
The method is carried out as in example 1, but additionally, when kneading the dough, add 15% rye flour to optimize the amino acid sow, 5% wheat bran to increase dietary fiber, vitamin preparations, the liquid phase until the moisture content of the test is 30%, a pre-prepared composition of substances that increase coefficient of expansion of pasta 2-3 times. Then the semi-finished food type cracker is molded at a temperature of 80 o C and dried.
 From these examples, we can conclude that the "semi-finished food product of the type of crackers" obtained by this method has a good degree of expansion and structural and mechanical properties, is enriched with vitamins and biologically active substances, and also has a pleasant appearance and taste.

Claims (12)

1. A method of manufacturing a semi-finished food product of the type of cracker, including the operation of grinding the feedstock, mixing it with the liquid phase, with flavoring and dressing additives, gelation of the mixture, extrusion and drying, characterized in that the products rejected during sorting are used as feedstock - dry pasta cuttings, as well as pre-dried raw cuttings, their grinding and mixing with the liquid phase to a mass fraction of moisture in the mixture of 30-32% with the simultaneous introduction of compositions and substances that increase the coefficient of expansion to optimal values and consisting of mineral salt and / or organic salt (A), polysaccharide (B) and surfactant (C), or mineral salt and / or organic salt and polysaccharide (B), or polysaccharide (B) and surfactant (C), or mineral salt and / or organic salt (A) and surfactant, taken in the following ratios of components:
A: B: C = (99.8-0.003) :( 99.96-0.09) :( 98.91-0.02) or
A: B = (99.901-0.003) :( 99.997-0.099), or
B: C = (99.967-0.99) :( 99.01-0.033), or
A: B = (99.967-0.003) :( 99.997-0.033),
while the composition of the substances contribute in the amount of 0.01-30% by weight of the feedstock, and the extrusion is carried out at a test temperature in the screw chamber of at least 60 ° C.
2. The method according to claim 1, characterized in that salts of phosphoric acid and / or salts of sulfuric acid are used as the mineral salt, and salts of citric acid and / or salts of carbonic acid are used as the organic salt.
3. The method according to any one of claim 1 or 2, characterized in that non-ionic and / or anionic substances are used as a surfactant.
4. The method according to any one of claim 1, or 2, or 3, characterized in that pectin and / or alginate and / or starch and / or modified cellulose are used as the polysaccharide.
5. The method according to any one of claim 1, or 2, 3, or 4, characterized in that the polysaccharide is used rice, and / or maize, and / or corn, and / or potato starch.
6. The method according to any one of claims 1 to 5, characterized in that the polysaccharide is citrus and / or apple and / or beet and / or pectin obtained from Jerusalem artichoke.
7. The method according to any one of claims 1 to 6, characterized in that crystalline and / or fibrous methyl cellulose is used as the modified cellulose.
8. The method according to any one of claims 1 to 7, characterized in that when preparing a semi-finished food product of the type of cracker, cereal and / or leguminous crops are added in an amount up to 50% by weight of the feedstock.
9. The method according to any one of claims 1 to 8, characterized in that at the stage of preparing the raw materials, wheat and rye flour are additionally introduced, moreover, wheat is introduced in an amount of 5-50% by weight of the feedstock.
10. The method according to any one of claims 1 to 9, characterized in that at the stage of preparation of the initial mixture, food bran of cereal crops is additionally introduced in an amount of 3-20% by weight of the initial mixture.
11. The method according to any one of claims 1 to 9, characterized in that sugar and / or salt, CO 2 -extracts, or aqueous or aqueous-alcoholic extracts of dogrose, sea buckthorn, black currant, milk thistle are used as flavoring and fortifying additives in an amount of 1-10% by weight of the feedstock.
12. The method according to any one of claims 1 to 10, characterized in that vitamin preparations are additionally introduced into the initial mixture.
RU2001125729/13A 2001-09-21 2001-09-21 Method for producing of cracker-type semi-finished food product RU2221430C2 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2531753C2 (en) * 2008-08-28 2014-10-27 Интерконтинентал Грейт Брэндс ЛЛС Extruded cheese crackers and snacks production
RU2538112C1 (en) * 2013-09-02 2015-01-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") Waffle crisps

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
МЕДВЕДЕВ Г.М., РАХИМОВ С.Б. Производство крекеров с повышенной белковой ценностью. Ж. "Пищевая промышленность". 2000, №9, с.8 и 9. *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2531753C2 (en) * 2008-08-28 2014-10-27 Интерконтинентал Грейт Брэндс ЛЛС Extruded cheese crackers and snacks production
RU2538112C1 (en) * 2013-09-02 2015-01-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") Waffle crisps

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