FIELD: food industry.
SUBSTANCE: invention relates to cooked gingerbreads production. The method envisages recipe components pre-processing, syrup preparation, a wheat flour and scorzonera flour mixture scalding with the syrup; the mixture components are taken at a weight ratio equal to nearly 8:1; one proceeds with dough kneading, maintenance, repeated kneading, moulding, baking and glazing. Scorzonera flour preparation envisages scorzonera pre-processing, cutting, drying in the microwave field, frying, scorzonera impregnation with separated cocoa husks miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of scorzonera and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified content ratio.
EFFECT: invention allows to increase cooked gingerbreads volume combined with uniform porosity preservation.
Title | Year | Author | Number |
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COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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Authors
Dates
2013-12-10—Published
2012-09-28—Filed