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Novel method to produce cake

a technology of cake and flour, applied in the field of new methods to produce cakes, can solve the problems of reducing the stability of batter, affecting the health of people, so as to reduce the viscosity of batter, reduce the amount of butter, and increase the viscosity.

Inactive Publication Date: 2015-11-05
DSM IP ASSETS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The patent text describes a new cake recipe that uses less eggs and butter, and more phospholipase A. This enzyme helps to improve the quality and taste of the cake. Additionally, the use of certain ingredients, such as calcium, yeast extract, modified starch, lipase, and amyloglucosidase, in combination with phospholipase A, can further enhance the quality and texture of the cake. Overall, this patent allows for the creation of a healthier, greater-tasting cake with less calories.

Problems solved by technology

Next to the beneficial effects of egg and / or fat in cake, there are some disadvantages related to the use of these ingredients.
It is known that eating of too many eggs can have detrimental effects on health, for example by increasing cholesterol.
However, in case part of the egg is removed from the recipe the cake volume some of the following effects may result: reduced, decreased batter stability, and / or deterioration of the cake texture.
The fat also has nutritional benefits but because of the high content of fat in some types of cake, such as for example the butter / margarine present in pound cake, this type of cake is a calorie booster, which can cause overweight.
However, in case part of the fat is removed from the recipe the batter becomes less viscous and in some cases less stable.
Surprisingly, has been found that the cake batter does not provide enough calcium for the phospholipase A to work efficiently.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 2

The Effect of Phospholipase on Sponge Cake Volume, Specific Density, Crumb Softness and Shelf Life

[0093]For sponge cake production batters were prepared from 250 g GB Kapsel-biscuit mix (Dethmers), 200 g whole liquid egg, 25 g water and various quantities of Cakezyme™. The ingredients were mixed into a batter using a Hobart mixer provided with a wire whisk mixer for 1 minute at speed 1, 7 minutes at speed 3 and 1 minute at speed 1.

[0094]Specific density of the batter was measured by filling a 300 ml cup with batter and weighing the cup afterwards. 400 g batter was put in a baking pan (diameter 25 cm) and baked for 25 minutes at 170° C.

[0095]Height of cakes was determined by averaging the heights measured at the two sides and in the middle of the sponge cake.

[0096]Softness of the crumb was determined by averaging the firmness values obtained by use of a Texture analyzer at two sides and the middle of the cake. Also the resilience of the crumb was determined. Firmness and resilience w...

example 3

The Effect of Phospholipase on Sponge Cake Volume, Specific Density and Consistency at Reduced Egg Content

[0102]For sponge cake production batters were prepared from 1250 g GB Kapsel-biscuit mix (Dethmers), 125 g water, 0.04% Cakezyme™ (calculated on total egg weight present in reference recipe) and various levels of whole liquid egg. To compensate for the loss of water (eggs contain 75% water) 50 to 100% of this loss was extra added The ingredients were mixed into a batter using a (large) Hobart mixer provided with a wire whisk mixer for 1 minute at speed 2, 6 minutes at speed 3 and 1 minute at speed 1.

[0103]Specific density of the batter was measured by filling a 300 ml cup with batter and weighing the cup afterwards.

[0104]2000 g batter was spread on a baking plate (40×60 cm) and baked for 30 minutes at 180° C.

[0105]Height of cakes was determined by averaging the heights measured at the two sides and in the middle of the sponge cake.

[0106]Results are shown in Table 3.

TABLE 3The ef...

example 4

The Effect of Phospholipase on Pound Cake Volume, Texture and Crumb Softness

[0108]Pound cakes were prepared from 375 g whole liquid eggs, 375 g sugar (Castor extra), 375 g cake margarine, 375 g flour (Albatros, Meneba), 37.5 g BV 40 (DMV) emulsifier, 4.5 g SAPP 15, 3 g sodium bicarbonate and various levels of Cakezyme™ The margarine was melted by mixing in a Hobart provided with a flat beater mixer during 1 minute at speed 1 and 1 minute at speed 3. Afterwards the other ingredients were added and mixed for 1 minute at speed 1 and 5 minutes at speed 2. Five cake pans were filled with 300 g batter and baked for 60 minutes at 160° C.

[0109]Cake height was measured in the middle of cake. Cake height of reference was defined as 100%. Crumb firmness was measured on 2 slices cut in the middle of cake having a thickness of 2.0 cm with use of a texture analyzer. No preservatives added to the recipes all cakes were still clean from microbial contamination after 8 weeks of storage at room tempe...

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PUM

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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.

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]This application is a divisional of U.S. application Ser. No. 12 / 524,749, filed Nov. 5, 2009, which is a 371 of PCT / EP2008 / 051147, filed Jan. 30, 2008, which claims priority to EP 07101567.1, filed Feb. 1, 2007 and EP 07112741.9, filed Jul. 19, 2007, the contents of which are incorporated herein by reference in their entireties.BACKGROUND[0002]1. Field of the Invention[0003]This invention relates to a novel method to produce cake and the cake produced with this novel method.[0004]2. Description of Related Art[0005]Cake is known for a long time and is prepared in numerous varieties. Most cakes are made with wheat flour and therefore have some amount of gluten, which means special care needs to be taken to ensure cakes don't have a chewy texture. The cake ingredients are mixed as little as possible once the flour has been added. This differs markedly from sturdy food items made with flour such as bread, where the goal is to agitate the glut...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A21D8/04A23L15/00A23L35/00
CPCA21D8/047A21D8/042A21D2/186A21D2/26A21D13/068A23V2002/00C12Y301/01004A23L15/25A21D2/02A23V2200/122A23V2200/124A21D10/04
Inventor MASTENBROEK, JOSEHILLE, JAN DIRK RENESEIN, ARJENTERDU, ARIE GERRIT
Owner DSM IP ASSETS BV
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