METHOD FOR PRODUCING CAKE WITH INCREASED NUTRITIONAL VALUE Russian patent published in 2023 - IPC A21D8/02 A21D10/04 A21D13/68 A21D13/02 A21D13/04 A21D2/36 

FIELD: food industry.

SUBSTANCE: method for producing cupcakes, used in the baking, confectionery and public catering industries. The method for producing a cake with increased nutritional value is characterized by the fact that melange is added to the beating machine and mixed for 3 minutes, then heated to 50° natural honey is added and beaten for another 5 minutes until smooth. Next, without stopping beating, add sesame oil, add sodium carbonate and table salt to the beaten mass, and mix thoroughly. Then add premium wheat flour, whole grain wheat flour, grape seed flour, milk protein concentrate, sesame seeds, knead the dough with a moisture content of 28% for 2 minutes. Dough pieces are formed by casting into molds, baking is carried out at a temperature of 180°C for 22 ± 2 min. At the same time, the ratio of the initial components in g per 1 kg of the finished product is as follows: premium wheat flour - 259.21, whole grain wheat flour - 76.13, grape seed flour - 45.76, natural honey - 264.00, butter sesame - 214.58, melange - 228.60, table salt - 1.14, sodium carbonate - 2.27, milk protein concentrate - 6.60, sesame seed - 3.2.

EFFECT: increasing the nutritional value and reducing the calorie content of products, expanding the range of flour confectionery products for preventive purposes, improving the organoleptic properties and structural and mechanical properties of products.

1 cl, 2 tbl