METHOD FOR PREPARATION OF CAKES OF INCREASED NUTRITIVE VALUE Russian patent published in 2019 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method of producing cakes of enhanced nutritive value includes preparation of dough consisting of beaten egg melange with white sugar, beaten softened butter, wheat flour, berry-cereal fiber, dried pomelo or dried strawberries, baking powder with subsequent molding and baking. One prepares the cake at the following mass ratio of components, g: prime grade wheat flour – 106.88–214.00, dried pomelo or dried strawberries – 213.70, white sugar – 213.70, butter – 213.70, egg melange – 150.85, berry-cereal fiber – 35.62–143.13, corn starch – 2.5, food grade soda – 0.83, sodium pyrophosphate – 0.44.

EFFECT: method allows to enhance quality of cake due to improvement of chemical composition of cake, reduction of its energy value, enrichment with food fibers and imparting functional properties.

1 cl, 3 tbl, 3 ex