METHOD FOR PREPARATION OF COOKED GINGERBREADS WITH TOMATO POWDER OF SMALL-FRUITED TOMATOES Russian patent published in 2013 - IPC A21D13/00 A21D2/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves sugar-molasses syrup preparation, scalding prime grade flour mixed with tomato powder (produced of small-fruited tomatoes and simultaneously being an additive enriching the mixture with biologically active substances), a natural colouring agent, a flavouring agent and a stabilising agent in the sugar-molasses syrup, the brew cooling, dough kneading from the brew, margarine, vegetable oil, drinking soda and ammonium carbonates dissolved in water, moulding, baking, glazing and proofing. Dough is kneaded at the following components ratio, kg (per 1 t of gingerbreads): first grade wheat flour - 471.87, sugar sand - 200.95-205.70, molasses - 96.72, margarine - 43.42, vegetable oil - 14.63, tomato powder -16.77-21.57, drinking soda - 1.46, ammonium carbonates - 4.42, water - 74,00.

EFFECT: invention allows to improve organoleptic and structural-and-mechanical indices of gingerbread quality as well as enrich the product with food fibres, mineral substances and vitamins and reduce its caloric content.

3 tbl, 3 ex