METHOD FOR PRODUCING CAKES USING VEGETABLE SAPONINS

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products (MKI). Method for producing cakes is proposed, which provides single step of preparing dough by whipping original components while they are sequentially introduced, consisting of whipping yolks of chicken eggs with extract from soapberry medicinal (red soap root) Saponaria Officinalis L. (ESL), which is source of saponins, for 1-2 minutes at speed of whipping mechanism of 150-160 rpm, to increase volume by 4-5 times, subsequent introduction of white crystalline sugar when continued whipping 3-4 minutes before appearance of viscosity and mass increase of 20-30 %, jet infusion of refined deodorized vegetable oil and whisking for 2-3 minutes, adding flour in several steps and whisking for 2-3 minutes until mixture is homogeneous, with subsequent pouring of dough into cake molds and baking at temperature of 160 °C for 20 minutes, cooling, where starting components are taken in following ratio (wt%): high-grade wheat flour 27.03; eggs of chicken (yolks) 27.03; white crystalline sugar 23.64; vegetable oil refined 11.49; extract from soap drug (red soap root) Saponaria Officinalis L., 0.5 % 10.81.EFFECT: invention is directed to development of new method for production of cakes with replacement of egg white proteins with plant saponins that have foaming and emulsifying properties, with simplified and accelerated technological process, which has good assimilability of finished products due to light texture that has increased nutritional value due to use of unsaturated fats instead of saturated ones and introduction of essential fatty acids into component composition, use of functional properties of triterpene glycosides extract from soap drug (red soap root) Saponaria Officinalis L., without using emulsifiers and baking powder of chemical origin, expanding range of flour confectionery products.1 cl, 5 dwg, 3 ex Изобретение относится к пищевой промышленности, в частности к производству мучных кондитерских изделий (МКИ). Предложен способ производства кексового изделия, который предусматривает одну стадию приготовления теста методом взбивания исходных компонентов при их последовательном введении, состоящую из взбивания желтков куриных яиц с экстрактом из мыльнянки лекарственной (красный мыльный корень) Saponaria Officinalis L. (ЭМЛ), являющейся источником сапонинов, в течение 1-2 мин при скорости взбивательного механизма 150-160 оборотов/мин