FIELD: food industry.
SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured yacon flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. The produced gummy gingerbreads have increased volume combined with uniform porosity preservation.
EFFECT: method allows to increase the target product volume combined with its uniform porosity preservation.
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GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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Authors
Dates
2014-02-10—Published
2013-03-12—Filed