FIELD: food-processing industry, in particular, production of gingerbreads.
SUBSTANCE: dietary gingerbread is produced from dough preparing mixture comprising wheat flour, sugar-containing syrup, sugar, margarine, flour component, soda, salt, and aromitizer. Mixture additionally comprises surfactants-phospholipids. Invert syrup or artificial honey is used as sugar-containing syrup. Wheat grits or rye grits are used as flour component. Also, dietary gingerbread production method is presented in Specification.
EFFECT: increased biological value of product.
16 cl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MIXTURE AND METHOD FOR PRODUCING CONFECTIONERY FARINACEOUS PRODUCTS | 1997 |
|
RU2140741C1 |
| METHOD FOR PRODUCING OF SCALDED GINGERBREAD | 2003 |
|
RU2236141C1 |
| COOKED GLUTEN-FREE GINGERBREAD PRODUCTION METHOD | 2014 |
|
RU2569019C1 |
| METHOD FOR PRODUCTION OF DIETETIC BREAD CAKE | 1991 |
|
RU2005381C1 |
| SCALDED SPICE CAKE AND METHOD OF ITS PREPARATION | 1999 |
|
RU2176882C2 |
| PRODUCTION METHOD OF GINGERBREAD "ULYBKA" | 2010 |
|
RU2427275C1 |
| METHOD OF PRODUCING SPICE CAKES "SAULYK" | 1998 |
|
RU2129377C1 |
| METHOD FOR PREPARING OF GLUTEN-FREE FARINACEOUS CONFECTIONERY FROM STARCH-CONTAINING DOUGH | 2005 |
|
RU2295244C1 |
| METHOD FOR PRODUCTION OF COOKED GLUTEN-FREE GINGERBREADS | 2019 |
|
RU2706543C1 |
| METHOD OF SPICE-CAKES PRODUCTION | 2000 |
|
RU2163073C1 |
