METHOD FOR PRODUCING BISCUIT CAKE "MILASHKA" Russian patent published in 2008 - IPC A21D13/08 

FIELD: food processing.

SUBSTANCE: method includes the kneading the mass of the eggs and grinded sugar till the volume of the mass if increased 2.5-3 times, adding the superior quality wheat flour mixed with the potato starch, and an essence, kneading, forming and baking a pastry. As a foaming agent, in addition to eggs, the hydrolysate of the lupine flour, which is partially hydrolysed till the maximal concentration of peptides, is used. At that, 25-35% of the formula-specified eggs amount is substituted with the lupine flour hydrolysate. The obtained mixture is kneaded with grinded sugar within 25±2 min till the volume of the mass if increased 2.5-3 times, and then the pastry is kneaded at the corresponding ratio of components.

EFFECT: organoleptic and physicochemical properties are improved.

3 tbl, 4 ex