COOKED GINGERBREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The cooked gingerbreads production method involves preparation of a syrup of sugar and starch molasses, flour pre-processing and scalding with the produced syrup, kneading to produce dough, the dough maintenance for cooling, addition of margarine, soda, carbon-ammonium salt and drinking water, repeated kneading, moulding, baking and glazing. Dough is prepared by way of mixing wheat flour and girasol-sunflower flour at their weight ratio equal to nearly 8:1. Girasol-sunflower flour is prepared by way of medang extraction with liquid nitrogen with corresponding miscella separation, girasol-sunflower cutting, drying in microwave field till residual moisture content is equal to 20% with the microwave field intensity providing for girasol-sunflower heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, additional drying by convective method till residual moisture content is equal to nearly 5% and impregnation with separated miscella with simultaneous pressure boost. Then one proceeds with depressurisation to atmospheric value with simultaneous freezing of girasol-sunflower and its cryo-grinding in medium of released nitrogen. Dough is prepared at the following weight ratio of components with accuracy of ± 5%: flour mixture - 547.8, sugar - 252.6, starch molasses -110.6, margarine - 49.7, soda - -1.68, carbon-ammonium salt - 6.1, water - till the dough moisture content is equal to 23%.

EFFECT: produced cooked gingerbreads have increased volume combined with uniform porosity preservation.