| abstract |
The invention relates to the use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume, wherein calcium is added during pre-incubation or during the preparation of the batter. nThe invention also relates to the use of a phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe. |