METHOD OF PREPARING THE DOUGH FOR CAKE PRODUCTION Russian patent published in 2018 - IPC A21D13/04 

Abstract RU 2659082 C1

FIELD: food industry.

SUBSTANCE: in the method of preparing the dough, the softened butter is whipped for 7–10 minutes, sugar is added and whipped for 5–7 minutes, then the melange is gradually added and whipped for 8–12 minutes. At the low speed, add to the whipped mass a mixture of flour consisting of 75 % fancy white wheat flour, 15 % triticale flour and 10 % soy defatted flour, with baking powder, vanillin and salt and continue to whip for 3–5 minutes. Then, the flower-milk component is added, which is a whole milk or soy milk with the addition of 2 % of pollen, and continue kneading the dough to form a homogeneous mass, form the dough and bake at 200–215 °C for 20–25 minutes.

EFFECT: invention makes it possible to improve the quality of cakes, their organoleptic characteristics and to give them a functional orientation, and also to increase shelf life.

1 cl, 3 tbl, 2 ex

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RU 2 659 082 C1

Authors

Ivanova Klavdiya Sergeevna

Gartovannaya Elena Aleksandrovna

Dates

2018-06-28Published

2017-07-19Filed