CAKE ON STEVIOSIDE AND MILK WHEY Russian patent published in 2019 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Cake production method envisages preparation of a protein-polysaccharide mixture (PPM) from agar, sodium alginate, gum-arabic and dry milk whey, addition of hot water with temperature of 70–90 °C to the mixture, mixing and swelling of mixture for 15–45 minutes, introduction of stevioside into the mixture, followed by mixing and boiling to produce a foam mass. In parallel, a mixture of yolk and vegetable oil is prepared, then 50 wt% of the obtained foam mass is combined with a mixture of yolk and vegetable oil and whipped for 25–60 minutes to obtain a whipped mass. Then one mixes the remaining foam mass, the produced beaten mass and introduces wheat flour preliminarily mixed with ammonium carbonate and soda to obtain a homogeneous consistency dough with moisture content of 25–27 %, one adds a flavoring agent and taste additives selected from raisins, candied fruits and dried apricots. Produced dough is delivered for molding, baking and further cooling. Vegetable oil is selected from sunflower, sesame, rape, linseed, walnut oil and mixtures thereof. Initial components are taken at the specified weight ratio.

EFFECT: invention allows to produce a cake with increased storage life without using trans fats and saturated fats and sugars.

1 cl, 1 dwg, 7 tbl, 21 ex