NOVEL 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 for developing a new cake recipe, comprising:
(a) modifying an original recipe to contain phospholipase A, a reduced amount of fat, and optionally a reduced amount of egg; (b) preparing a batter according to the original recipe and preparing a batter according to the modified recipe of step (a); (c) optionally measuring the specific density of the batters prepared in step (b); (d) baking the batters prepared in step (b); (e) measuring the height, the crumb softness, the crumb firmness and/or determining the crumb structure of the cakes prepared in step (d); and (f) comparing the measurements obtained in step (c) and/or (e) to determine the suitability of the modified recipe;wherein steps (a)-(f) are repeated until a suitable recipe is obtained, wherein the amount of fat in the new cake recipe is reduced by at least 10% w/w relative to the original recipe, and wherein the original recipe does not contain phospholipase A.