| abstract |
The quality of a cake may deteriorate if the quality of the eggs in the recipe are reduced; this deterioration can be counteracted by adding a phospholipase to the cake dough, as evidenced by a larger cake volume and better cake properties after storage, for example better cohesion, greater lightness and greater elasticity; the quality of the cake (as measured by these parameters) can be further improved, even to the level of the original cake, by adding a non-egg protein together with the phospholipase; accordingly, a cake is prepared by a method comprising: a) preparing a cake dough by mixing ingredients of the cake dough, said ingredients comprising untreated egg lecithin with phospholipase and phospholipase, and b) baking the cake dough to prepare the cake. |