COOKED GINGERBREAD PRODUCTION METHOD

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 a syrup of sugar and starch molasses, flour scalding with the syrup, kneading to produce dough. Dough is maintained for cooling; then one adds margarine, soda, carbon-ammonium salt and drinking water. Then one performs dough repeated kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and girasol flour taken at a weight ratio of nearly 8:1. Girasol flour preparation envisages girasol pre-processing, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for girasol heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour. Then girasol is fried, impregnated with separated ajowan caraway miscella (produced as a result of liquid nitrogen extraction) with simultaneous pressure boost. Pressure is discharged down to atmospheric value with simultaneous freezing of girasol. Then girasol is cryomilled in the medium of released nitrogen. Dough is prepared at the following weight ratio of components with accuracy of ± 5%: flour mixture - 547.8, sugar - 252.6, starch molasses - -110.6, margarine - 49.7, soda - 1.68, carbon-ammonium salt - 6.1, water - till the dough moisture content is equal to 23%.EFFECT: produced cooked gingerbreads have increased volume combined with uniform porosity preservation.