CUPCAKE ON BANANA FLOUR AND MILK WHEY

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the food industry. Cake production method envisages preparation of a protein-polysaccharide mixture (PPM) of sodium alginate, pectin, carboxymethyl cellulose (CMC) and dry milk whey, addition of hot water with temperature of 70–90 °C to the mixture, stirring and swelling of mixture during 15–45 minutes. Isomalt is then added to the mixture, followed by mixing and boiling to produce a foam mass. At the same time a mixture of yolk and vegetable oil is prepared by way of mixing for 1 minute, then the obtained foam mass is combined with a mixture of yolk and vegetable oil and whipped during 1–4 minutes to obtain a beaten mass. Then one introduces a flour component into the produced beaten mass, the flour component is preliminarily mixed with ammonium carbonate and soda, then banana flour is added and mixed to produce a homogeneous consistency dough of moisture content of 25–27 %, a flavoring agent is added. Produced dough is delivered for molding, baking and further cooling. Flour component is selected from rice flour, a mixture of potato and maize starch or a mixture of rice flour, potato starch and maize starch. Vegetable oil is selected from sunflower, walnut, sesame, rapeseed, linseed oil and mixtures thereof. Initial components are taken at the specified weight ratio.;EFFECT: invention allows to produce a cake on banana flour with increased storage life without using trans fats and saturated fats and sugars.;1 cl, 1 dwg, 7 tbl, 21 ex