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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, preparation of a syrup of sugar and starch molasses, flour scalding with the produced syrup, kneading to produce dough, the dough maintenance for cooling, addition of margarine, soda, carbon-ammonium salt and drinking water, repeated kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and scorzonera flour taken at a weight ratio of nearly 8:1. Scorzonera flour is prepared by way of coriander extraction with liquid nitrogen with corresponding miscella separation, scorzonera preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for scorzonera heating until temperature inside the bits is equal to 80-90°C during no less than 1 hour, additional drying by convective method till residual moisture content is equal to 5%, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of scorzonera and its cryo-milling in the medium of released nitrogen; dough is prepared at the following weight ratio of the component with an 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.