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 linden flowers 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 bits is equal to 80-90°C during no less than 1 hour, frying, 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 yacon and its cryo-milling 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.