GUMMY GINGERBREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and dandelion roots 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 dandelion roots flour are taken at a weight ratio of nearly 8:1. Dandelion roots are prepared by citrus peel extraction with liquid nitrogen to separate corresponding miscella. Dandelion roots are 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 dandelion roots and their 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: gummy gingerbreads have increased volume combined with uniform porosity preservation.