| 摘要 |
THE QUALITY OF A CAKE QUALITY MAY DETERIORATE IF THE AMOUNT OF EGGS IN THE RECIPE IS REDUCED. THIC DETERIORATION CAN BE COUNTERACTED BY ADDING A PHOSOHOLIPASE TO THE CAKE BATTER, AS SEEN, BY AN INCREASED CAKE VOLUME AND IMPROVED CAKE PROPERTIES AFTER STORAGE, E.G. INCREASED COHESIVENESS, INCREASED SPRINGINESS, AND INCREASED ELASTICITY. THE CAKE QUALITY (AS MEASURED BY THESE RARAMETERS) CAN BE FURTHER IMPROVED, EVEN UP TO THE LEVEL OF THE ORIGINAL CAKE, BY ADDING A NON-EGG PROTEIN TOGETHER WITH THE PHOSPHOLIPASE. ACCORDINGLY, A CAKE IS PREPARED BY A METHOD, COMPRISING: A) PREPARING A CAKE BATTER BY MIXING CAKE BATTER INGREDIENTS, SAID INGREDIENTS COMPRISING NON-PHOSPHOLIPASE TREATED EGG LECITHIN AND PHOSPHOLIPASE, AND B) BAKING THE CAKE BATTER TO MAKE THE CAKE.(NO SUITABLE |
