| 摘要 |
The quality of a cake quality may deteriorate if the amount of eggs in th e recipe is reduced. This deterioration can be counteracted by adding a phos pholipase to the cake batter, as seen by an increased cake volume and improv ed cake properties after storage, e.g. increased cohesiveness, increased spr inginess, and increased elasticity. The cake quality (as measured by these p arameters) can be further improved, even up to the level of the original cak e, 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 m ixing cake batter ingredients, said ingredients comprising non-phospholipase treated egg lecithin and phospholipase, and b) baking the cake batter to ma ke the cake. |
