| 摘要 |
FIELD: food industry.SUBSTANCE: invention refers to food industry and public catering. The cake production method involves rapeseed oil beating up with sugar sand and gradual introduction of melange mixed with an oat hydrolysate (in an amount of 3 % of the melange weight), produced from unpeeled oat grains that are cleared of foreign impurities and washed, soaked in a solution containing a cellulolytic action enzyme preparation with subsequent dispersion of the produced hydrolysate and its drying till moisture content is equal to 10%. The method envisages stirring the beaten up mass with raisins, ammonium carbonate and salt, dough kneading of prime grade flour mixed with the oat hydrolysate at a ratio of 1:1, moulding, baking and finishing.EFFECT: invention allows to enhance the cake quality, significantly increase its nutritive and biological value, stability during storage with simultaneous decrease of the ready cake prime cost; expand the raw material base and decrease the technological process duration.4 tbl |
