| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology for production of flour confectionary products. The cooked gingerbread production method envisages recipe components preparation, preparation of a syrup of sugar and starch molasses, flour scalding with the produced syrup, kneading to produce dough, the dough maintenance for cooling, addition of margarine, soda, carbon-ammonium salt and drinking water, repeated kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and chicory flour taken at a weight ratio of nearly 8:1. Chicory flour is prepared by way of vanilla extraction with liquid nitrogen with corresponding miscella separation, chicory preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for chicory heating until temperature inside the bits is equal to 80-90°C during no less than 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of chicory and its cryo-milling in the medium of released nitrogen.EFFECT: invention implementation ensures the target product volume increase combined with its uniform porosity preservation. |
