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 repeated dough 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 is prepared by calamus extraction with liquid nitrogen to separate corresponding miscella. Dandelion roots are prepared and cut. Prepared dandelion roots are dried in microwave oven till residual humidity is about 20% at microwave field power providing for warming of dandelion roots inside the bits to a temperature of 80-90°C during at least an hour. One performs drying by convective method till residual humidity is about 5%, impregnated with separated miscella with simultaneous pressure boost. Then pressure is reduced down to atmospheric value with simultaneous freezing of dandelion roots. Then one performs cryomilling 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: method ensures the target product volume increase combined with its uniform porosity preservation.