A METHOD OF PRODUCTION OF CAKE WITH ADDITION OF JERUSALEM ARTICHOKE

摘要

An invention relates to food industry. Production method of cakes with Jerusalem artichoke powder additive consists partial substitution of wheat flour with Jerusalem artichoke powder in concentration up to 30±5% of the total flour amount. The process provides kneading the dough components within one stage, from the beginning. Addition of the Jerusalem artichoke powder in cakes preserves good sensory properties and increases the nutritional value of the product.