| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology for production of flour confectionary products, in particular, to gummy gingerbreads production. The method involves 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 girasol-sunflower flour taken at a weight ratio of nearly 8:1. Girasol-sunflower flour is prepared by way of girasol-sunflower cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for girasol-sunflower heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, frying and cryo-grinding in liquid nitrogen, additional drying by convective method till residual moisture content is equal to nearly 5%. Anise is extracted by liquid nitrogen with corresponding miscella separation. Then one performs girasol-sunflower raw material impregnation with separated miscella with simultaneous pressure boost and depressurisation to atmospheric value with girasol-sunflower freezing and cryo-milling in the medium of released nitrogen. Dough is prepared at the preset weight ratio of the components.EFFECT: method ensures production of cooked gingerbreads having increased volume combined with uniform porosity preservation. |
