Background; Bakery products such as cakes are widely consumed all over the world; so, their enrichment with nutrients is an effective way to prompt the people health. This goal can be achieved using the powder of dried fruit and vegetable in cake formulation.

Scope and approach; In this paper, the effects of dried fruits and vegetable powder (apple, quince, orange, various berries, grape pomace, mango, peach, melon, carrot, pumpkin and mushroom) on the batter rheology, physicochemical properties, organoleptic aspects and microbial attributes of the cakes were reviewed. It was determined that these kinds of powder raised the fibers content and nutritional values of the cakes (antioxidants, vitamins and minerals). The high water absorption capacity of the fiber affects batter rheology, the texture, volume, density and microbial attributes of the cake.

Key finding and conclusion; In conclusion, powder of fruit and vegetable exhibited benefits of attracting the consumers by improving appearance, texture, nutritional values, sensorial properties and shelf life of the cake.

背景; 蛋糕等烘焙产品在世界范围内被广泛消费。因此，富含营养素是促进人们健康的有效途径。使用蛋糕配方中的水果和蔬菜干粉可以实现这一目标。

范围和方法；本文研究了干果蔬粉（苹果，木瓜，橙，各种浆果，葡萄果渣，芒果，桃，瓜，胡萝卜，南瓜和蘑菇）对面糊流变学，理化特性，感官方面和微生物特性的影响。的蛋糕进行了审查。已确定这些粉末提高了蛋糕的纤维含量和营养价值（抗氧化剂，维生素和矿物质）。纤维的高吸水率会影响面糊的流变性，饼的质地，体积，密度和微生物特性。

主要发现和结论；总之，果蔬粉通过改善蛋糕的外观，质地，营养价值，感官特性和保质期而表现出吸引消费者的好处。