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
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PREPARING OF CAKE HAVING INCREASED NUTRITIVE VALUE | 2004 |
|
RU2276497C2 |
METHOD FOR PRODUCING FLOUR CONFECTIONERY OF SPICE-CAKES AND HONEY-CAKES KINDS, COOKIES, CAKES AND PASTRY | 1997 |
|
RU2093989C1 |
METHOD FOR PRODUCING PASTRY, SUCH AS TREACLE AND HONEY CAKES, SHIP'S AND SWEET BISCUITS, WAFERS AND WAFER-BASE PRODUCTS, TORTE AND FRENCH PASTRY | 1997 |
|
RU2093032C1 |
FLOUR CONFECTIONERY PRODUCT PRODUCTION METHOD | 2012 |
|
RU2508645C1 |
METHOD FOR PRODUCTION OF GLUTEN-FREE CAKE | 2022 |
|
RU2809195C1 |
CAKE PRODUCTION METHOD | 2013 |
|
RU2551577C2 |
COMPOSITION FOR MANUFACTURING "AMBER" CAKE | 2016 |
|
RU2628501C1 |
METHOD FOR PRODUCTION OF CAKE CHARACTERISED BY ENHANCED FOOD VALUE | 2009 |
|
RU2412597C1 |
CUPCAKE PRODUCTION METHOD | 2017 |
|
RU2660268C1 |
CAKE ON STEVIOSIDE AND MILK WHEY | 2018 |
|
RU2705261C1 |
Authors
Dates
2018-06-28—Published
2017-07-19—Filed