| 摘要 |
FIELD: food industry.SUBSTANCE: one describes a gummy gingerbreads production method envisaging 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; the method specificity is as follows: one uses a mixture of wheat flour and chicory flour taken at their weight ratio equal to nearly 8:1. Chicory flour is prepared by citrus peel extraction with liquid nitrogen to separate corresponding miscella, chicory 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, additional drying by convective method till residual moisture content is equal to nearly 5%, impregnation with separated miscella with simultaneous pressure boost till pressure level of nitrogen saturated vapours at impregnation temperature, depressurisation till atmospheric value with simultaneous freezing of chicory and its cryo-grinding in the medium of released nitrogen. Dough is prepared at the following components weight ratio 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 the target product volume increase combined with its uniform porosity preservation. |
