FIELD: food industry.
SUBSTANCE: method envisages cooked dough preparation with a mixture of wheat flour and flavoured yacon flour used for scalding. Yacon flour is prepared by way of estragon extraction with liquid nitrogen with corresponding miscella separation etc. according to the preset technology. Gingerbreads are moulded, baked and glazed.
EFFECT: cooked gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507763C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507780C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489007C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507777C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507773C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507790C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489015C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489021C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489870C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2501229C1 |
