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

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. One uses a mixture of wheat flour and yacon flour taken at a weight ratio of nearly 8:1. Yacon flour is prepared by way of jeera extraction with liquid nitrogen with corresponding miscella separation, yacon preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for yacon heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour. Then one performs additional drying of yacon by convective method till residual moisture content is equal to nearly 5%, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of yacon and its cryo-grinding in the medium of released nitrogen.

EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.