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

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products, in particular, to gummy gingerbreads production method. The 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. For scalding one uses a mixture of wheat flour and dandelion roots flour taken at a weight ratio of nearly 8:1. Dandelion roots flour is prepared by way of rose flowers extraction with liquid nitrogen with corresponding miscella separation, dandelion roots preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for dandelion roots heating until temperature inside the bits is equal to 80-90°C during no less than 1 hour, additional convective drying till residual moisture content is equal to nearly 5%, impregnation with separated miscella with simultaneous pressure boost to a value corresponding to pressure of saturated nitrogen vapours at impregnation temperature, depressurisation till atmospheric value with simultaneous freezing of dandelion roots and their cryo-milling in the medium of released nitrogen. Dough is prepared at the following weight ratio of components 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: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.