PRODUCTION METHOD OF CHOUX SPICE CAKES WITH INCREASED NUTRITIVE VALUE Russian patent published in 2010 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry particularly to production method of choux spice cakes with increased nutritive value and can be used both in confectionery industry and at public catering establishments. Rinsed, swollen in water and germinated wheat grain is crushed by passing it through the crushing machine with holes of 2 mm diametre, syrup is prepared and for this purpose, recipe prescribed amount of granulated sugar is mixed with starch syrup, the mixture is heated to 80-85°C, the obtained syrup is filtered, cooled to 70-75°C and added to medium rye flour so it can be steeped in boiling water for 2-3 minutes while being stirred. Then dough with humidity of (31.5±0,5) % is kneaded out of pregelatinised flour with temperature of 60°C, crushed grain mass, soya enricher - okara, softened margarine, vegetable oil, chemical raising agents dissolved in water, when the kneading unit rotates with frequency of 3-4 sec^-1 for 4-5 min, 20 g work pieces are formed. Baking is done at 180-200°C for 10-12 min.

EFFECT: invention enables to improve physicochemical parametres of quality (water absorption, density, specific volume); increase nutritive and biological value by exchanging wheat flour for crushed wheat mass, enriching with protein, dietary fibers, micronutrients; reduce production costs.

2 tbl, 2 ex