GINGERBREAD PRODUCTS MANUFACTURE 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 a syrup of sugar and starch molasses, flour scalding with the syrup, kneading to produce dough. Dough is maintained for cooling; then one adds margarine, soda, carbon-ammonium salt, a flavouring agent and drinking water. Then one performs repeated dough kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and yacon flour taken at a weight ratio of nearly 8:1. Yacon flour is prepared by way of yacon preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for yacon heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour. One performs yacon frying and cryo-grinding in liquid nitrogen. Dough is prepared at the following weight ratio of components with accuracy of ± 5%: flour mixture - 547.8, sugar - 252.6, starch molasses - 110.6, margarine - 49.7, soda -1.68, carbon-ammonium salt - 6.1, a flavouring agent - 3.29, water - till the dough moisture content is equal to 23%.

EFFECT: method ensures the target product volume increase combined with its uniform porosity preservation.