Novel method to produce cake

Abstract

The invention relates to a novel 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. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

1 . A method for developing a new cake recipe, comprising:
 (a) modifying an original recipe to contain phospholipase A, a reduced amount of fat, and optionally a reduced amount of egg;   (b) preparing a batter according to the original recipe and preparing a batter according to the modified recipe of step (a);   (c) optionally measuring the specific density of the batters prepared in step (b);   (d) baking the batters prepared in step (b);   (e) measuring the height, the crumb softness, the crumb firmness and/or determining the crumb structure of the cakes prepared in step (d); and   (f) comparing the measurements obtained in step (c) and/or (e) to determine the suitability of the modified recipe;   
       wherein steps (a)-(f) are repeated until a suitable recipe is obtained, wherein the amount of fat in the new cake recipe is reduced by at least 10% w/w relative to the original recipe, and wherein the original recipe does not contain phospholipase A. 
     
     
         2 . The method of  claim 1 , wherein a cake made from the batter has at least one property relative to a cake made from a batter made without phospholipase A selected from the group consisting of: increased initial crumb softness, increased crumb softness upon storage, and increased cake height of a cake made with the batter. 
     
     
         3 . The method of  claim 1 , wherein a cake made from the batter has at least one property relative to a cake made from the original recipe selected from the group consisting of: maintained or increased initial crumb softness, maintained or increased crumb softness upon storage, and maintained or increased cake height of a cake made with the batter. 
     
     
         4 . The method of  claim 1 , wherein said batter contains a reduced amount of eggs. 
     
     
         5 . The method of  claim 4 , wherein said batter further comprises at least one protein source or hydrocolloid to replace the protein content resulting from the reduced amount of eggs. 
     
     
         6 . The method of  claim 4 , wherein said batter further comprises an amount of water to replace the water content present in the reduced amount of eggs. 
     
     
         7 . The method of  claim 1 , wherein said batter additionally comprises at least one of calcium, yeast extract, modified starch, lipase or amyloglucosidase. 
     
     
         8 . The method of  claim 7 , wherein said phospholipase A is combined with calcium. 
     
     
         9 . The method of  claim 7 , wherein said phospholipase A is combined with at least one of a yeast extract or a modified starch. 
     
     
         10 . The method of  claim 9 , wherein said yeast extract comprises 30% w/w 5′-ribonucleotides on the basis of sodium chloride free yeast extract. 
     
     
         11 . The method of  claim 7 , wherein said batter additionally comprises a lipase. 
     
     
         12 . The method of  claim 1 , wherein said batter further comprises at least one enzyme selected from the group consisting of an amylolytic enzyme, a lipolytic enzyme, a proteolytic enzyme, and a cross linking enzyme. 
     
     
         13 . A method for developing a new cake recipe, comprising:
 (a) modifying an original recipe to contain phospholipase A, a reduced amount of egg, and optionally a reduced amount of fat;   (b) preparing a batter according to the original recipe and preparing a batter according to the modified recipe of step (a);   (c) optionally measuring the specific density of the batters prepared in step (b);   (d) baking the batters prepared in step (b);   (e) measuring the height, the crumb softness, the crumb firmness, and/or determining the crumb structure of the cakes prepared in step (d); and   (f) comparing the measurements obtained in step (c) and/or (e) to determine the suitability of the modified recipe;   
       wherein steps (a)-(f) are repeated until a suitable recipe is obtained, wherein the amount of egg in the new cake recipe is reduced by at least 5% w/w relative to the original recipe, and wherein the original recipe does not contain phospholipase A. 
     
     
         14 . The method of  claim 13 , wherein a cake made from the batter has at least one property relative to a cake made from a batter made without phospholipase A selected from the group consisting of: increased initial crumb softness, increased crumb softness upon storage, and increased cake height of a cake made with the batter. 
     
     
         15 . The method of  claim 13 , wherein a cake made from the batter has at least one property relative to a cake made from the original recipe selected from the group consisting of: maintained or increased initial crumb softness, maintained or increased crumb softness upon storage, and maintained or increased cake height of a cake made with the batter. 
     
     
         16 . The method of  claim 13 , wherein said batter contains a reduced amount of fat. 
     
     
         17 . The method of  claim 13 , wherein said batter further comprises at least one protein source or hydrocolloid to replace the protein content resulting from the reduced amount of eggs. 
     
     
         18 . The method of  claim 13 , wherein said batter further comprises an amount of water to replace the water content present in the reduced amount of eggs. 
     
     
         19 . The method of  claim 13 , wherein said batter additionally comprises at least one of calcium, yeast extract, modified starch, lipase or amyloglucosidase. 
     
     
         20 . The method of  claim 19 , wherein said phospholipase A is combined with calcium. 
     
     
         21 . The method of  claim 19 , wherein said phospholipase A is combined with at least one of a yeast extract or a modified starch. 
     
     
         22 . The method of  claim 21 , wherein said yeast extract comprises 30% w/w 5′-ribonucleotides on the basis of sodium chloride free yeast extract. 
     
     
         23 . The method of  claim 19 , wherein said batter additionally comprises a lipase. 
     
     
         24 . The method of  claim 13 , wherein said batter further comprises at least one enzyme selected from the group consisting of an amylolytic enzyme, a lipolytic enzyme, a proteolytic enzyme, and a cross linking enzyme.