METHOD FOR MAKING CAKE FROM OF RYE FLOUR Russian patent published in 2016 - IPC A21D13/08 A21D8/02 

FIELD: food industry.

SUBSTANCE: present invention relates to food industry, in particular, to bakery and confectionary branch. Cake cooking method involves dough preparation, making dough pieces, proofing, baking and cooling. Dough is made by way of mixing malt extract and melange into a homogeneous mass or by way of mixing malt extract, melange and preliminarily prepared thick rye starter, which has is 5-15 % of medium rye flour of its total recipe quantity. Then the obtained mixture receives sugar, salt and emulsifier and is intensely stirred for 2-4 minutes. After that vegetable oil is in introduced, the mixture is mixed, yeast and medium rye flour are added, the dough is kneaded for 2-4 minutes. Dough pieces are made and left for proofing for 80-90 minutes, then ready products are baked and cooled. During dough preparation the said components are taken in the following ratio (wt% of the total amount of medium rye flour): melange - 35-55, malt extract - 10-15, sugar sand - 25-40, culinary food salt - 0.2-0.9, emulsifier - 0.5-1.2, vegetable oil - 15-45, pressed bakery yeast - 4.0-8.0.

EFFECT: invention allows to make a pastry (yeasty cake) using a shorter cooking technological process, the final product is less crumbling and has improved structural and mechanical characteristics; also the quality of cakes during storage is improved and the range of pastry is considerably extended, in particular, cakes.

1 cl, 4 tbl