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

FIELD: food industry.

SUBSTANCE: one describes a gummy gingerbread production method envisaging recipe components pre-processing, preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda and carbon-ammonium salt, the mass kneading, moulding, baking and glazing; the method specificity is as follows: one uses a mixture of wheat flour and scorzonera flour taken at a weight ratio equal to nearly 8:1. Scorzonera flour is prepared by way of vanilla extraction with liquid nitrogen with corresponding miscella separation; scorzonera pre-processing, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% at microwave field power providing for warming of scorzonera inside the bits to a temperature of 80 - 90°C during at least an hour, additional drying by convective method till residual moisture content is equal to 5%, impregnation with separated miscella with simultaneous pressure boost till the value corresponding to the saturated nitrogen vapours pressure at impregnation temperature, 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 components weight ratio with an 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: method ensures the target product volume increase combined with its uniform porosity preservation.