NUTRITIONALLY ENRICHED GINGERBREAD AND PROCESS FOR OBTAINING IT

NUTRITIONALLY ENRICHED GINGERBREAD AND PROCESS FOR OBTAINING IT

The invention refers to an assortment of gingerbread, with an improved nutritional value, with a high protein and fiber content, intended for all categories of consumers. The nutritionally enriched gingerbread, according to the invention, is obtained from the following ingredients: wheat flour, mill...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: Chetrariu, Ancuta, Dabija, Adriana
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PRESERVATION THEREOF
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:The invention refers to an assortment of gingerbread, with an improved nutritional value, with a high protein and fiber content, intended for all categories of consumers. The nutritionally enriched gingerbread, according to the invention, is obtained from the following ingredients: wheat flour, millet flour, spent grain flour, dandelion syrup, hemp oil, yeast flakes, ginger, fenugreek, turmeric, sodium bicarbonate and ammonium carbonate. Obtaining nutritionally enriched gingerbread, according to the invention, includes the following stages: qualitative and quantitative reception of raw and auxiliary materials, dosing and preparation of raw and auxiliary materials, mixing of components to obtain the dough, rolling the dough to homogenize and improve the internal structure, modelling (cutting) in pieces, baking in an electric oven at 150°C for 20 minutes, cooling and glazing with a sugar syrup at 60°C and packaging the finished product.