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

FIELD: food industry.

SUBSTANCE: method involves 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 fennel 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, 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 components weight ratio 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.