FIELD: food industry.
SUBSTANCE: invention relates to cooked gingerbreads production. The method envisages recipe components pre-processing, syrup preparation, wheat flour and yacon flour mixture scalding with the syrup; the mixture components are taken at a weight ratio equal to nearly 8:1; then one proceeds with dough kneading, maintenance, repeated kneading, moulding, baking and glazing. Yacon flour preparation envisages yacon pre-processing, cutting, drying in the microwave field, additional drying by convective method, yacon flour impregnation with separated lemon balm miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of yacon and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specific content ratio.
EFFECT: invention allows to increase cooked gingerbreads volume combined with uniform porosity preservation.
Title | Year | Author | Number |
---|---|---|---|
COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500133C1 |
COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500134C1 |
COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2498590C1 |
COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507777C1 |
COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2495577C1 |
COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2503221C1 |
COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504171C1 |
COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489015C1 |
COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489021C1 |
COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504161C1 |
Authors
Dates
2013-08-27—Published
2012-09-11—Filed