"YEGOZA" SPONGE PREPARATION METHOD Russian patent published in 2012 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of sponge semi products for cakes and pastries. Preliminarily one prepares a mixture of "Densoya" soya protein isolate, sugar sorghum syrup and water, maintains it during 60 min and thoroughly blends with chicken egg melange. Added into the produced mass is "Whipping Paste" in an amount of 1% of the prime grade baker's wheat flour weight according to the recipe; then one proceeds with whipping with sugar sand during 25±2 min. Then one introduces prime grade baker's wheat flour mixed with potato starch and a flavouring agent and during 15 sec kneads dough at the following components ratio, g per 10 kg of sponge: prime grade baker's wheat flour - 2812.0, potato starch - 694.0, sugar sand - 3124.0, chicken egg melange - 4339.0, "Densoya" soya protein isolate - 406.0, sugar sorghum syrup - 888.0, "Whipping Paste" - 28.12, flavouring agent - 34.7, water - 2090.0.

EFFECT: invention allows to improve the sponge chemical composition due to enrichment with protein, mineral substances and vitamins as well as to enhance the product quality due to production of items with greater specific volume and uniformly porous crumb structure.

4 tbl, 2 ex