| 摘要 |
The invention relates to a substantially egg-free bakery product and batter mix formulation suitable for the preparation thereof, comprising non-egg heat-coagulated and heat-coagulatable globular proteins, respectively, and wherein the sugar content comprises 25 - 90 wt% lactose, and wherein the sugar content preferably comprises 50 - 90 wt% of lactose and dextrose. With high amounts of lactose, preferably in combination with lesser amounts of dextrose, it is now possible to prepare an egg-free bakery product which resembles its egg-containing counterpart in terms of taste, mouthfeel, tenderness, stickiness and structure. The bakery product is preferably a sponge cake. Advantageously, the method for preparing such a cake may involve lower baking temperatures compared to the egg-sponge cakes. |
