METHOD FOR MANUFACTURING GUMMY GINGERBREADS Russian patent published in 2017 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method for manufacturing gummy gingerbreads provides for kneading dough from wheat flour, chemical baking powder, granulated sugar and other components, moulding in the form of separate products and baking. The flour is represented by flour from wholemeal triticale grain. Crushed leaves of green tea with the particle size of 0.5-1.0 mm are additionally added into the dough in the amount of 1-5% of the flour weight in the dough. Before introducing into the dough, the crushed green tea leaves are mixed with water heated to the temperature of 90-100°C, at the ratio of 1:6, and the resulting suspension is held for 10-15 minutes.

EFFECT: invention allows to improve the biological value of finished products, to slow the hardening of gummy gingerbreads, and to reduce the number of technological operations and equipment necessary for green tea treatment before using it in the production of gingerbreads.

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