GINGERBREAD ON VEGETABLE OILS AND MILK WHEY Russian patent published in 2020 - IPC A21D13/66 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method envisages production of a protein-polysaccharide mixture (PPM) from gum-arabic, sodium alginate, sodium-carboxymethyl cellulose (Na-CMC) and dry milk whey, addition to a mixture of hot water with temperature of 60–100 °C, stirring and swelling of mixture for 40–60 minutes, whipping PPM, introduction of liquid vegetable oil and whipping for 8–10 minutes to produce an emulsion, which continues whipping for 5–7 minutes. Then one introduces molasses or invert syrup and a mixture of sugar substitutes from isomaltite, sorbitol and xylitol into the emulsion and mixes them thoroughly. Amaranth flour, mixture of potato and maize starches, soda, carbon-ammonium salt are added to the mixture and dough is kneaded. Produced dough is delivered for molding, baking and further cooling at a certain ratio of initial components. Preferably, liquid vegetable oil is selected from sunflower, sesame, rape, linseed, walnut oil and mixtures thereof.

EFFECT: invention allows to enrich gingerbreads with milk whey and amaranth flour proteins, food fibers, liquid polyunsaturated fatty acids and sugar substitutes, and reduce calorie content of the product.

1 cl, 1 dwg, 3 tbl, 9 ex