| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to cooked gingerbreads production. The method envisages recipe components pre-processing, syrup preparation, a wheat flour and chicory flour mixture scalding with the syrup; the mixture components are taken at a weight ratio equal to nearly 8:1; one proceeds with dough kneading, maintenance, repeated kneading, moulding, baking and glazing. Chicory flour preparation envisages chicory pre-processing, cutting, drying in the microwave field, frying, chicory impregnation with separated jasmine flowers miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of chicory and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified content ratio.EFFECT: invention allows to increase cooked gingerbreads volume combined with uniform porosity preservation. |
