SPONGE CAKE SEMI-PRODUCT AND METHOD FOR ITS PREPARATION Russian patent published in 2024 - IPC A21D13/80 A21D13/47 A21D13/66 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of flour confectionary products. Sponge cake semi-product contains oat flour, almond flour, Erythritol sugar substitute, food salt, baking powder, pea aquafaba powder and drinking water as initial components. Method for preparation of the sponge cake semi-product is characterized by the fact that a dry mixture is prepared from sieved through a sieve with cells of 1.6 mm: oat flour – 24.7 wt. % and almond flour – 16.5 wt.%, baking powder – 0.8 wt.%, they are mixed for 3-5 minutes to a homogeneous consistency. Dissolving aquafaba powder from peas – 18 wt.% in boiled drinking water at temperature of 40-60 °C, stirred and infused for 2-3 minutes, cooled to +4 °C. Then whipping with food salt – 0.3 wt.% for 5–7 minutes at a kneading tool rotation frequency of 300 rpm until "soft peaks" are obtained. Then sugar substitute Erythritol – 16.5 wt.% is added, the mass is beaten to stable peaks for 3–5 minutes at a kneading tool rotation frequency of 300 rpm. Dry mixture is introduced into the whipped mass, the dough is stirred for 5 minutes at a kneading tool rotation frequency of 100 rpm, is settled in the molds. Baked in two stages at temperature of 150–160 °C for 30 minutes and 10 minutes at temperature of 180 °C. Cooling in oven for 1 hour, wrapping in a film and cooling in a workshop environment for 6–8 hours.

EFFECT: invention allows to expand the range of vegan and gluten-free flour confectionary products and obtain a product with improved vitamin and mineral composition.

2 cl, 1 tbl