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 flour at their weight ratio equal to nearly 8:1. Girasol flour is prepared by way of cardamom extraction with liquid nitrogen with corresponding miscella separation, girasol cutting, drying in microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for girasol 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 pressure is reduced down to atmospheric value with simultaneous freezing of girasol and its cryo-grinding in the 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.