| 摘要 |
PROBLEM TO BE SOLVED: To obtain a cake quality improver intended for producing cake with soft palate feeling through stabilizing dough before baked and increasing the puffiness of the dough during baking operation, to obtain formulated flour containing the improver and intended for such cake, and to provide a method for producing cake using the formulated flour. SOLUTION: This cake quality improver contains partially heated and denatured whey protein as active ingredient; such protein can be obtained by treatment under heating of a solution of substantially desalted whey protein in a concentration of <=15 wt.% at 55-120 deg.C for 120 min or shorter followed by, optionally, evaporation to dryness. The formulated flour for cake is obtained by admixing wheat flour as cake stock with >=0.01 wt.% of the above improver. The method for producing cake comprises baking a dough prepared using the above formulated flour.
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