| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages preparation of a syrup of water, sugar and starch molasses, the syrup mixing with a flour mixture and 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. The flour mixture is represented by a mixture of wheat flour and girasol flour taken at a weight ratio of nearly 8:1; the girasol flour is prepared by way of medang extraction with liquid nitrogen with corresponding miscella separation, girasol preparation by way of cutting, drying in the microwave field till residual moisture content is about 20% at microwave field power providing for warming of girasol inside the bits to a temperature of 80 - 90°C during at least an hour; then one performs 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 girasol and its cryo-grinding in the medium of released nitrogen.EFFECT: produced cooked gingerbreads have increased volume combined with uniform porosity preservation. |
