| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages recipe components preparation. One performs 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 dandelion roots flour taken at a weight ratio of nearly 8:1. Dandelion roots flour is prepared by Star anise extraction with liquid nitrogen to separate corresponding miscella. Dandelion roots preparation is performed by way of dandelion roots cutting, drying in the microwave field (till residual moisture content is equal to 20% with the microwave field intensity providing for dandelion roots heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour), additional drying by convective method till residual moisture content is equal to nearly 5%, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of dandelion roots and their cryo-grinding in the medium of released nitrogen. Dough is prepared at the following weight ratio of components with an accuracy of ± 5%: flour mixture - 557.2, sugar - 364, molasses - 56.9, melange - 25.9, soda - 1.54, carbon-ammonium salt - 5.38, water - till the dough moisture content is equal to 23%.EFFECT: method ensures production of cooked gingerbreads having increased volume combined with uniform porosity preservation. |
