METHOD FOR PRODUCTION OF CAKE CHARACTERISED BY ENHANCED FOOD VALUE Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to a method for production of cakes and is to be used at bakery, confectionary industry and public catering enterprises. Characteristic of the method is preparation of a chick-pea semi-product; to provide for that chick-peas are washed, maintained in 20-22°C drinking water during 20-24 hours for swelling and boiled during 1 hour. The peas are chilled and crushed by way of passage through a crusher with a 2 mm matrix hole diametre. Added to the semi-product is softened margarine beaten up with sand sugar, dry wheat gluten, egg powder and whole dry milk. The mixture is stirred with the kneading worm rotation at a 300 min^-1 rate during 5-7 minutes to produce a homogenous mass. The dough is beaten up with the kneading worm rotation at a 400 min^-1 rate under a 0.4 MPa compressed air pressure during 5.0±0.5 min. 120 g dough pieces are shaped and baked at a temperature of 210-220°C during 30-35 minutes. The cakes are chilled with their surface sprinkled with sugar powder.

EFFECT: invention enables enhancement of food and biological value, improvement of organoleptic properties, reduction of the products prime cost and extension of the range of floury confectionary products.

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