COMPOSITION AND METHOD FOR PRODUCTION OF OATMEAL SPICE CAKES WITH USAGE OF PREVENTIVE ADDITIVE IN ARABINOGALACTAN Russian patent published in 2012 - IPC A21D13/08 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The composition includes flour, sugar sand, margarine, raisins, culinary salt, lecithin, vanillin, cinnamon, carbon-ammonium salt, drinking soda and a preventive additive. The flour is represented by a mixture of wheat flour and oatmeal. The preventive additive is represented by a powder of arabinogalactan of Siberian larchwood and Dahurian larchwood. The components are used in the following weight ratio, kg: prime grade wheat flour - 327.7-364.2, oatmeal - 163.85-201.03, sugar sand - 82.66-161.91 and sugar sand for glazing - 134.84, margarine - 163.85, raisins - 49.15, drinking soda - 3.28, carbon-ammonium salt - 0.82, culinary salt - 3.28, cinnamon - 0.74, lecithin - 0.82, vanillin - 0.25, arabinogalactan powder - 3.28-18.21. The method involves dough preparation by way of margarine beating with sugar till double weight increase and addition (while stirring) of lecithin, vanillin, cinnamon, culinary salt, milled raisins, carbon-ammonium salt and drinking soda (dissolved in water) and flour, subsequent moulding, baking and glazing of spice cakes. The flour is represented by a mixture of wheat flour and oatmeal at a ratio of 1.81-2.0:1 weight parts. One preliminarily brews oatmeal with 100°C water and adds it while stirred. Then one adds prime grade wheat bakery flour preliminarily mixed with the preventive additive in the form of a arabinogalactan powder of Siberian larchwood and Dahurian larchwood.

EFFECT: invention allows to enrich the products with arabinogalactan with prebiotic and immunostimulating activity.

2 cl, 2 tbl, 3 ex