METHOD FOR PRODUCTION OF COOKED GINGERBREADS OF INCREASED NUTRITIVE VALUE Russian patent published in 2021 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In the method for production of cooked gingerbreads of increased nutritive value, carrots jam are prepared in advance, all the recipe components are thoroughly mixed: milled carrots, lemon juice, sugar, drinking water. One cooks at temperature of 180-200°C for 15-20 minutes, when sugar is melted, and carrot cooked and darken, lemon rind is dosed, duration of further cooking takes 4-5 minutes at temperature of 180-200°C, then carrot jam is scraped. Then in container with heat jacket one mixes white sugar, natural honey, water and margarine, with constant stirring syrup is heated to temperature of 80-85°C until complete dissolution of sugar. Syrup is cooled down to temperature 70-75°C. Soft sunflower grain "Solnyshko" grade flour is gradually added to the ready syrup for its brewing. With thorough stirring during 4-5 minutes moisture dough 21±0.5% is mixed. Then cooled dough to temperature 60°C is rolled out, formation thickness is 5-7 mm and discs with weight 55±5 g, in which are laid jam from root crops in amount of 15±5 g, and then molded into gingerbread. Baking is carried out at temperature of 180-200°C for 25±5 min, gingerbreads are prepared at the following initial components ratio, kg: "Solnyshko" grade pure grain flour - 100.0, white sugar - 38.46, margarine - 25.64, natural honey - 15.39, drinking water - 12.82, carrots jam - 51.28.

EFFECT: method allows to produce cooked gingerbreads of enhanced nutritive value with improved physical and chemical properties.

1 cl, 2 dwg, 5 tbl, 2 ex