| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to gingerbread products manufacture. 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, drying in the microwave field, frying and cryo-milling in liquid nitrogen. All the components are taken at a specific content ratio.EFFECT: invention allows to increase gingerbread products volume combined with uniform porosity preservation. |
