| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a method for gingerbread products manufacture. The said method envisages recipe components preparation, preparation of a syrup of sugar and starch molasses, flour scalding with the produced syrup, kneading to produce dough, the dough maintenance for cooling, addition of margarine, soda, carbon-ammonium salt, a flavouring agent and drinking water, repeated kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and scorzonera flour taken at a weight ratio of nearly 8:1. Scorzonera flour is prepared by way of scorzonera preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for scorzonera heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, frying and cryo-grinding in liquid nitrogen.EFFECT: gingerbreads have increased volume combined with uniform porosity preservation. |
