COMPOSITION FOR PREPARATION OF CAKE WITH INCREASED NUTRITIVE VALUE AND METHOD FOR ITS PRODUCTION Russian patent published in 2024 - IPC A21D13/47 A21D13/66 A21D13/80 A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: group of inventions relates to bakery and confectionary industry, and can be used in preparation of cakes. Cake preparation composition includes spelt flour or a mixture of spelt flour and wheat flour, taken in ratio of 50–95% and 5–50%, respectively, sugar, or girasol syrup, or sugar substitutes, chia seeds, vegetable oil, baking powder and drinking water. Components are used at the following ratio per 100 kg of spelt flour or a mixture of spelt flour and wheat flour taken at ratio of 50–95% and 5–50% respectively, %: sugar or girasol syrup or sugar substitutes—30–90, chia seeds—10–35, vegetable oil—30–75, dough baking powder—1.5–6.5, drinking water—50–90. Cake preparation method involves the following methods: chia seeds are swollen, for which chia seeds and sugar, or girasol syrup, or a sugar substitute are poured with water and left for 20–30 minutes, spelt flour or a mixture of spelt flour and wheat flour is mixed with a swollen mixture of chia seeds. Then the mixture is kneaded, vegetable oil and baking powder are added, repeatedly kneaded in a dough kneading machine until homogeneous condition without traces of impurities. Then dough is divided and dough pieces are molded and baked at temperature of 165–175 °C for 15–45 minutes until golden or dark brown crust is formed.

EFFECT: invention enables to obtain a ready product with increased biological and nutritive value, with improved physical-chemical and organoleptic properties.

3 cl, 3 tbl, 14 ex