GUMMY 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 recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured dandelion roots flour, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing of gingerbreads. The flavoured dandelion roots flour is prepared in the following way. One prepares dandelion roots, cuts and dries them in microwave oven till residual moisture content is equal to 20% at microwave field power providing heating of dandelion roots inside the bits till temperature is equal to 80-90°C during at least an hour and performs additional drying by convective method till residual moisture content is equal to 5%. Dandelion roots are loaded into the cryomiller drum, impregnated with miscella produced by way of estragon extraction with liquid nitrogen; pressure in the drum is simultaneously increased. One performs depressurisation to atmospheric pressure with simultaneous freezing of dandelion roots and their cryomilling in the medium of released nitrogen.

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