Method to produce cake

摘要

The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

主权项

1. A method of preparing a batter of a cake having a reduced amount of egg relative to an original recipe and optionally a reduced amount of fat relative to an original recipe, the method comprising:
providing an original recipe; modifying the original recipe by combining (a) sugar in an amount called for in the original recipe; and (b) flour in an amount called for in the original recipe; and (c) either: (c1) phospholipase A and egg, or (c2) egg pretreated with phospholipase A; and (d) optionally, a fat; and reducing the amount of egg by at least 5% w/w relative to the amount of egg called for in the original recipe; and optionally reducing the amount of fat by at least 10% w/w relative to the amount of fat called for in the original recipe, wherein the amount of phospholipase A added is sufficient to increase viscosity of the batter or to decrease specific density of the batter relative to the batter having the reduced amount of egg relative to the original recipe and optionally the reduced amount of fat relative to the original recipe made without phospholipase A, and wherein the original recipe is a recipe for a batter of a cake which does not contain phospholipase A selected from the group consisting of a pound cake, a butter cake, a sponge cake, a genoise, a muffin, and a chiffon cake.