METHOD FOR PRODUCING OF GINGERBREAD WITH INCREASED NUTRITIVE VALUE Russian patent published in 2004 - IPC

FIELD: food-processing industry.

SUBSTANCE: method involves frying wheat embryo flakes at temperature of 60⁰C for 3 min; after thermal processing, cooling flakes to ambient air temperature; holding for 25 min in electrically activated water produced by exposing to direct electric current while adding 0.12%-sodium hydrocarbonate until pH value is 9.5-10.5 and oxidation-reduction potential is 779-867 mV; preparing emulsion from sugar, margarine, melange, syrup, and sunflower oil; introducing swollen wheat embryo flakes; heating mixture to temperature of 45⁰C; introducing flour, soda, ammonium carbonate, dry cocoa, cinnamon; kneading dough, with components being used in predetermined ratio; forming dough and baking.

EFFECT: improved quality, increased specific weight and wettability, increased total compression deformation and nutritive value, and prolonged shelf life of ready product.

2 tbl, 3 ex