FIELD: food industry.
SUBSTANCE: method envisages cooked dough preparation with a mixture of wheat flour and flavoured dandelion roots flour used for scalding. Dandelion roots flour is prepared by way of ajowan caraway 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 |
|
RU2507793C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507787C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504971C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507786C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507788C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507792C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2491820C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505030C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489023C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2501233C1 |
