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

FIELD: food industry.

SUBSTANCE: cooked dough preparation with a mixture of wheat flour and flavoured girasol-sunflower flour used for scalding. Girasol-sunflower flour is prepared by way of jeera extraction with liquid nitrogen with corresponding miscella separation. One performs girasol-sunflower preparation, cutting, drying in the microwave field till residual moisture content is about 20% at microwave field power providing for girasol-sunflower warming inside the bits to a temperature of 80-90°C during at least an hour. One performs additional drying by convective method till residual moisture content is about 5%. One performs impregnation with separated miscella with simultaneous pressure boost. Pressure is reduced down to atmospheric value with simultaneous freezing of girasol-sunflower. Then one performs cryo-milling 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: cooked gingerbreads have increased volume combined with uniform porosity preservation.