METHOD FOR PREPARING OF CAKE HAVING INCREASED NUTRITIVE VALUE Russian patent published in 2006 - IPC A21D13/08 

FIELD: food-processing industry, in particular, preparing of cakes in confectionery industry and public catering enterprises.

SUBSTANCE: method involves whipping eggs and sugar; mixing whipped mass with fatty product, raisin, edible salt, chemical aeration agent; introducing flour and kneading dough; forming and baking product, with fructose being used as sugar, mixture of sunflower oil and melted margarine as fatty product, sodium hydrocarbonate as aeration agent; additionally introducing semolina groats, milk whey, soya enriching agent "Okara"; whipping eggs with fructose at rotational velocity of kneading device of 14 s^-1 for 2-3 min; introducing semolina groats preliminarily swelled for 35-40 min in milk whey having temperature of 40-45 C at semolina groats and water ratio of 1:1.9; continuing whipping procedure another 5 min; adding into resulting whipped mass mixture of sunflower oil and melted margarine, raisin, edible salt, sodium hydrocarbonate and thoroughly mixing at rotational velocity of kneading device of 5 s^-1; introducing flour, soya enriching agent "Okara" preliminarily dried at temperature of 55-60 C to obtain moisture content of 10%, ground and sieved; providing dough kneading for 1-2 min. Components are used in the following ratio, wt%: top-grade wheat flour 27.4-21.6; fructose 8.8; margarine 17.8-19.8; sunflower oil 0.9; eggs 16.6; raisin 8.3; edible salt 0.1; sodium hydrocarbonate 0.6; soya enriching agent "Okara" 3.0-5.0; semolina groats 4.0-6.0; milk whey 9.5-13.3. Method allows shelf life of cake to be increased from 7 days to 8 days.

EFFECT: improved organoleptical and physicochemical properties of cake, increased nutritive value due to enrichment with protein, food fibers, micronutrients, reduced consumption of sugar and fat, and increased shelf life.

4 tbl, 4 ex