PRODUCTION METHOD OF GINGERBREAD "ULYBKA" Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry and can be used for functional purpose gingerbread production. In accordance with the method one first prepares invert and sugar syrups; then brew is prepared and cooled down; one kneads dough of brew, a fat product and baking powders. Then the finished products are formed, baked, glased and delivered for maturing. Additionally introduced into the brew is soya protein isolate with holy thistle cake added in the course of dough kneading. The fat product is represented by a mixture of rape-seed oil and lecithin. For dough preparation specified ratio of recipe components is selected.

EFFECT: production method of gingerbread "Ulybka" allows to enrich the product with easily digestible protein, vitamins, mineral substances and essential fatty acids, to additionally ensure enhancement the gingerbread quality properties, food and biological value, to impart functional properties to them due to increased content of protein and balanced fatty acid and mineral composition as well as to extend the range of available gingerbread products.

7 tbl, 2 ex