| 摘要 |
FIELD: food industry.SUBSTANCE: cake production method involves emulsion preparation by way of softened butter whipping during 7-10 minutes, sugar addition and the mass whipping during 5-7 minutes, the produced emulsion stirring with egg products and the remaining recipe components, wheat flour introduction into the mass, dough kneading, dough pieces moulding and baking at a temperature of 160-185°C during 80-100 minutes. For dough kneading one uses a mixture of prime grade wheat flour and wheat bran extrudate; the wheat bran extrudate is introduced in an amount of 15-25% of the mixture.EFFECT: cake production method allows to improve the quality, enhance the nutritive value and organoleptic characteristics of the goods.2 tbl, 3 ex |
