METHOD FOR PRODUCING CUPCAKES

FIELD: food industry.SUBSTANCE: method for the producing cupcakes is proposed, in which the dough for cupcakes is made of wholemeal chickpea seeds flour and wheat baking flour of the first grade, granulated sugar, sunflower and linseed oil, melange, table salt, sodium bicarbonate, shredded carrots and dried cranberries, for which purpose the melange is stirred in the whipping machine for 3-5 minutes at the rotational speed of the mixing arm of 400-550 min, granulated sugar is added, and whipped for another 5-7 minutes, without stopping the whipping, the mixture of sunflower and linseed vegetable oils is gradually introduced at the ratio of 1: 1, shredded carrots are added to the whipped mass, the mixture is whipped for 1 min, sodium bicarbonate and table salt are added, thoroughly stirred, the mixture of wholemeal chickpea seeds flour and baking wheat flour of the first grade and dried cranberries are introduced, the dough with the humidity of 30±2% is kneaded within 2-3 min, the dough pieces are moulded with the weight of 70 g, baking is carried out at the temperature of 190-200°C for 30-35 minutes, the dough is prepared with the following recipe components content, g per 1 kg of finished product: wheat flour of the first grade 217; wholemeal chickpea seeds flour 178; granulated sugar 178; sunflower oil 62; linseed oil 62; melange 237; table salt 1.2; sodium bicarbonate 2.4; shredded carrots 138; dried cranberries 79.EFFECT: invention allows to improve the quality indices, to reduce the sugar and fat content, to increase the food and biological value of the products, to reduce the energy value, to increase the antioxidant activity, to expand the range of flour confectionery products of the preventive orientation.2 tbl, 2 ex Изобретение относится к пищевой промышленности и может быть использовано на предприятиях хлебопекарной, кондитерской промышленности, общественного питания. Предложен способ производства кексов, в котором готовят тесто для кексов из муки цельносмолотых семян нута и пшеничной хлебопекарной муки первого сорта, сахара-песка, масел подсолнечного и льняного, меланжа, соли поваренной пищевой, гидрокарбоната натрия, измельченной моркови и вяленой клюквы, для чего в сбивальной машине перемешивают меланж в течение 3-5 мин при частоте вращения месильного органа 400-550 мин, добавляют сахар-песок и сбивают еще 5-7 мин, не прекращая сбивания, постепенно вносят смесь растительных масел подсолнечного и льняного в соотношении 1:1, к сбитой массе добав