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

FIELD: food industry.

SUBSTANCE: invention relates to flour confectionery products manufacture. The method involves preparation of a syrup of sugar and starch molasses, flour scalding with the produced syrup, kneading to produce dough, the dough maintenance and cooling, addition of margarine, soda, carbon-ammonium salt and water, repeated kneading, moulding, baking and glazing of gingerbreads. For scalding one uses a mixture of wheat flour and yacon flour taken at a ratio of 8:1. Yacon flour is prepared by way of nutmeg flowers extraction with liquid nitrogen with miscella separation, yacon cutting, drying in microwave field till moisture content is equal to 20%, at a temperature inside the pieces equal to 80-90°C, during an 1 hour, yacon frying, loading into the cryomiller drum, impregnation with miscella with simultaneous pressure boost in the drum, depressurisation to atmospheric value with simultaneous freezing and cryo-milling of yacon in the medium of released nitrogen.

EFFECT: achievement of the product volume increase combined with its uniform porosity preservation.