| abstract |
FIELD: food industry.SUBSTANCE: invention relates to the food industry. Disclosed is a protein-carbohydrate base with grain components for structured desserts, comprising a structure-forming agent, a foaming agent, milk, vanillin, flax or amaranth flour and as a sweetener for fructose. Invention also discloses a protein-carbohydrate base with grain components for structured desserts, including a structure-forming agent, a foaming agent, curd whey, fruit juice, buckwheat flakes and as a sweetener, fructose and / or stevioside.EFFECT: invention ensures production of a product with reduced caloric content, easy assimilability and increased biological value.2 cl, 4 tbl |