METHOD FOR PRODUCTION OF GRAIN CAKES Russian patent published in 2023 - IPC A21D13/02 A21D2/36 A21D2/34 

FIELD: food industry; baking industry.

SUBSTANCE: invention can be used for the production of grain cakes. The method for the production of a cake includes kneading dough from premium wheat flour, a solution of edible salt, a suspension of pressed yeast, sour cream, unsalted butter, drinking water, fermentation, cutting, proofing and baking. Moreover, when kneading the dough, dry crushed bioactivated wheat grain is additionally added to it in the amount of 60% by weight of flour, which is pre-mixed with top grade baking flour and dry sour cream. When kneading the dough, drinking water, a solution of edible salt, unsalted butter, a mixture of dry crushed bioactivated wheat grain, top grade baking flour and dry sour cream, a suspension of pressed yeast are first added into the dough mixing machine. The kneading is continued for 10-12 minutes, fermentation of the dough for 70-75 minutes, proofing for 45-50 minutes. Baking is carried out at a temperature of 220-230°C for 15-17 minutes. The dough is prepared with the following content of the initial components, g: premium wheat flour - 40.0, dry bioactivated wheat grain - 60.0, pressed baking yeast - 3.0, food salt - 1.8, unsalted butter - 18, 0, dry sour cream - 2.37, water - based on the dough moisture content of 37.5%.

EFFECT: intensifying the technological process of making cakes; increasing the nutritional value of bakery products, as well as the content of dietary fibre and antioxidants; increasing the shelf life of products and expanding the range of functional bakery products.

1 cl, 2 tbl, 2 ex