| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured yacon flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. The produced gummy gingerbreads have increased volume combined with uniform porosity preservation.EFFECT: method allows to increase the target product volume combined with its uniform porosity preservation. |
