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 method envisages 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. Flour is prepared by way of mixing of wheat flour and yacon flour at their weight ratio equal to nearly 8:1. Yacon flour is prepared by way of cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for yacon 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%, loading into the cryomiller drum and impregnation with miscella separated by way of linden flowers extraction with liquid nitrogen with simultaneous pressure boost with subsequent depressurisation to atmospheric value with simultaneous freezing and cryo-milling of yacon in the medium of released nitrogen.

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