METHOD FOR PRODUCTION OF CAKE WITH FUNCTIONAL PROPERTIES Russian patent published in 2016 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in confectionary, bakery industry and catering. Disclosed is method for production of cake with functional properties, including beating of margarine heated to 40 C for 7-10 minutes, addition of sugar sand and beating for 5-7 minutes, gradual addition of wheat flour, culinary salt and stirring, adding pumpkin seeds flour and pumpkin pulp food fibres and stirring, dough kneading till homogeneous mass in dough kneading machine for 10-15 minutes, dough moulding into preliminarily greased metal moulds, baking cake at temperature of 180-200 C for 30-40 minutes, cooling cake at temperature of 20-23°C. At that, following ratio of ingredients is used, wt%: sugar sand - 17.5; food culinary salt - 0.1; 72 % margarine - 22.4; pumpkin seeds flour - 20.0-30.0; pumpkin pulp food fibres 4.0; wheat flour is rest.

EFFECT: invention consists in production of flour food product with reduced fat content, enriched with food fibres and with functional properties (hypocholesteremic, antioxidant, hepatoprotective and prebiotic), with increased storage life.

1 cl, 3 ex