COOKED 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 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 and drinking water. Then one performs dough repeated kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and dandelion roots flour taken at a weight ratio of nearly 8:1. Dandelion roots flour preparation envisages dandelion roots pre-processing, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for dandelion roots heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour. Then dandelion roots are fried, impregnated with separated Star anise miscella (produced as a result of liquid nitrogen extraction) with simultaneous pressure boost. Then pressure is discharged down to atmospheric value with simultaneous freezing of dandelion roots. Then dandelion roots are cryo-milled in the medium of released 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, water - till the dough moisture content is equal to 23%.

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