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 cooked dough preparation; for scalding one uses a mixture of wheat flour and flavoured scorzonera flour produced by way of rose flowers extraction with liquid nitrogen with corresponding miscella separation, scorzonera preparation, cutting, drying in microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for scorzonera 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%, scorzonera flour impregnation with separated miscella with simultaneous pressure boost to the value corresponding to saturated nitrogen vapours pressure at impregnation temperature, pressure reduction down to atmospheric value with simultaneous freezing of scorzonera and its cryo-grinding in the medium of released nitrogen; then one proceeds with moulding, baking and glazing.

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