METHOD FOR PRODUCING OF SCALDED GINGERBREAD Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, preparing of confectionery farinaceous products.

SUBSTANCE: method involves preparing dough in two stages: first stage involving preparing of invert syrup by providing acidic processing of sucrose syrup until pH value of syrup is 3.5-4 while heating to temperature of 106-109⁰C and immediately feeding said syrup into kneading machine; preliminarily feeding flour with gluten content of 24-28% in single portion into kneading machine; mixing components at rotational speed of 14-30 rev/min for 8-10 min; sequentially introducing into resultant mixture ammonium carbonate and sodium bicarbonate, which are preliminarily dissolved in water, to provide for pH value of dough of 7.5-8.5, powdered sugar, nonaqueous fat preliminarily mixed with emulsion including surfactant, such as lecithin or phospholipin and part of fat, used in the ratio of 1:1; using surfactant in an amount of 1-1.5% by total weight of fat; preparing emulsion from fat and surfactant by heating to melted state, followed by cooling to room temperature. Nonaqueous fats are hard (hydrogenized) vegetable fats of one kind or combination of different kinds of fats. Kneading time at first stage is 15-20 min for producing of dough with moisture content of 19-22% and temperature of 55-62⁰C. Dough is fermented by holding for 70-72 hours at temperature of 18-200C and air humidity of 70-80%. Second stage involves introducing into resultant dough remaining part of flour, aromatizers and spices and kneading at rotational speed set at first stage during 8-10 min to produce dough with moisture content of 19-21%, pH value of 7.7-8.3 and temperature of 25-28⁰C; holding dough for 30-40 min at temperature of 20-25⁰C; forming and baking. In case pH value of dough does not correspond to set value, introducing citric acid. Components are used in the following ratio, wt%: at first stage - invert syrup 35-38; wheat flour 47-51; ammonium carbonate 2.5-2.8; sodium bicarbonate 0.2-0.4; nonaqueous fat 1.5-2.5; powdered sugar 5-6; surfactant -0.015-0.038; at second stage - wheat flour 2.4-5.4; aromatizers and spices 0.2-0.4. Gingerbread is baked in three zones of variable parameters at temperatures of 135-145⁰C, 230-235⁰C and 225-230⁰C, respectively.

EFFECT: improved quality and prolonged shelf life of product.