METHOD FOR PRODUCTION OF CAKES OF FUNCTIONAL PURPOSE Russian patent published in 2024 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: proposed method for production of cakes of functional purpose envisages sifting of prime grade bakery wheat flour, defatted linseed flour and hawthorn powder. Prepared hawthorn powder is soaked in milk with fat weight fraction of 1% taken in amount of 20% of the total amount of milk for 20 minutes. Then the prepared ingredients are mixed in the following sequence: bakery wheat flour, defatted linseed flour, hydrated hawthorn powder and ammonium carbonate. Further, the remaining milk with fat weight fraction of 1% and pre-beaten eggs are added to the produced mass, stirred until smooth, deposited in molds and baked with subsequent cooling. Dough is kneaded at the following ratio of recipe components, kg per 100 kg of finished products: prime grade wheat flour—21.49, defatted linseed flour—32.24, chicken egg—20.41, milk with fat weight fraction of 1%—24.18, ammonium carbonate—2.69, hawthorn powder—5.37.

EFFECT: invention provides production of cakes with high content of protein and antioxidants due to inclusion of linseed flour and hawthorn powder into the formula, which allows to recommend these cakes for production of functional products and sports nutrition.

1 cl, 2 tbl