RAW GINGERBREAD DOUGH PRODUCTION METHOD

摘要

FIELD: food industry.;SUBSTANCE: group of inventions relates to the food industry. Two embodiments of the raw gingerbread dough production method are proposed. In the first embodiment one prepares syrup of sugar and honey, adds rye peel flour, cocoa, dry perfumes, a baking powder, peanuts, lemon preliminarily milled into a puree-like condition in a cutter, raisins, Omichka selective bean seed flour, pre-swollen in water for 3 hours at a hydro module of 1:3, safflower oil and kneading dough; the dough is prepared at the specified content of initial components. In the second embodiment one prepares syrup of sugar and honey, adds rye flour-containing flour, cocoa, dry perfumes, a baking powder, peanuts, lemon, preliminarily milled till a puree state in a cutlery, raisins, flour beans flour, pre-swelled in water for 3 hours with hydromodule 1:3, safflower oil and dough kneading, wherein the dough is prepared with a certain content of initial components.;EFFECT: group of inventions improves biological value of raw gingerbread dough without impairing the quality of articles made therefrom.;2 cl, 2 tbl, 2 ex