| abstract |
The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase 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 parameters) can be further improved, even up to the level of the original cake, by adding a non-egg protein together with the phospholipase. n Accordingly, a cake is prepared by a method, comprising: na) preparing a cake batter comprising egg yolk lecithin, nb) adding a phospholipase to the cake batter, and nc) baking the cake batter to make the cake. |