COOKED 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. The cooked gingerbread production 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 dandelion roots flour taken at a weight ratio of nearly 8:1. Dandelion roots are prepared by way of anise 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, frying, impregnation with separated miscella with simultaneous pressure boost, 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 the components: 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: produced cooked gingerbreads have increased volume combined with uniform porosity preservation.