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 their weight ratio equal to nearly 8:1. Yacon flour is prepared by holy grass extraction with liquid nitrogen to separate corresponding miscella, yacon 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 bits is equal to 80-90°C during no less than 1 hour, additional drying by convective method till residual moisture content is equal to nearly 5%, impregnation with separated miscella with simultaneous pressure boost till pressure level of nitrogen saturated vapours at impregnation temperature, depressurisation till atmospheric value with simultaneous freezing of yacon and its cryo-grinding in the medium of released nitrogen. Dough is prepared at the following weight content 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: method ensures the ready product volume increase combined with its uniform porosity preservation.