| abstract |
PROCESS FOR PREPARING A CAKE. The amount of a quality cake can deteriorate the amount of eggs in the recipe is reduced. This spoilage can be counteracted by adding a phospholipase to the cake batter, as observed by an increase in cake volume and an improvement in cake properties after storage, for example, increased cohesiveness, increased sponginess and increased elasticity. Cake quality (when measured by these parameters) can be further improved even to the level of the original cake by adding a non-egg protein together with phospholipase. Accordingly, a cake is prepared by a process comprising: a) preparing a cake batter by mixing the ingredients of the cake batter, said ingredients comprising non-phospholipase and phospholipase-treated egg lecithin, and b) baking the cake batter to get the cake. |