| 摘要 |
FIELD: food industry.SUBSTANCE: gummy gingerbread production 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. During gingerbreads production one uses a mixture of wheat flour and scorzonera flour taken at a weight ratio of nearly 8:1. The scorzonera flour preparation method envisages cocoa bean husks extraction with liquid nitrogen with corresponding miscella separation, scorzonera preparation, cutting, drying in the microwave field, additional drying by convective method, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of scorzonera and its cryomilling in the medium of released nitrogen. All the components are taken at a specified content ratio.EFFECT: method ensures the target product volume increase combined with its uniform porosity preservation. |
