GUMMY GINGERBREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour confectionary products manufacture technology and is intended for gummy gingerbreads production. The method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and yacon flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. The mixture of wheat flour and yacon flour are taken at a weight ratio of nearly 8:1. Yacon flour is prepared by caraway extraction with liquid nitrogen to separate corresponding miscella. Yacon is prepared, cut, dried till residual humidity is about 20%, at microwave field power during at least an hour and fried. Then one performs impregnation with separated miscella with simultaneous pressure boost and depressurisation till atmospheric value with simultaneous freezing of yacon and its cryo-milling in the medium of released nitrogen. Dough is prepared at the following weight components ratio with accuracy of ±5%: flour mixture - 557.2, sugar - 364, molasses - 56.9, melange - 25.9, soda - 1.54, carbon-ammonium salt - 5.38, water - till the dough moisture content is equal to 23%.

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