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.

Claims

1. A method of preparing a batter of a cake having a reduced amount of egg relative to an original recipe and optionally a reduced amount of fat relative to an original recipe, the method comprising: providing an original recipe; modifying the original recipe by combining (a) sugar in an amount called for in the original recipe; and (b) flour in an amount called for in the original recipe; and (c) either: (c1) phospholipase A and egg, or (c2) egg pretreated with phospholipase A; and (d) optionally, a fat; and reducing the amount of egg by at least 5% w/w relative to the amount of egg called for in the original recipe; and optionally reducing the amount of fat by at least 10% w/w relative to the amount of fat called for in the original recipe, wherein the amount of phospholipase A added is sufficient to increase viscosity of the batter or to decrease specific density of the batter relative to the batter having the reduced amount of egg relative to the original recipe and optionally the reduced amount of fat relative to the original recipe made without phospholipase A, and wherein the original recipe is a recipe for a batter of a cake which does not contain phospholipase A selected from the group consisting of a pound cake, a butter cake, a sponge cake, a genoise, a muffin, and a chiffon cake.

2. The method of claim l, wherein said batter additionally contains at least one protein source or hydrocolloid to replace the protein content present in the reduced amount of eggs.

3. The method of claim 1, wherein said batter contains a reduced amount of eggs, said batter further comprising an amount of water to replace the water content present in the reduced amount of eggs.

4. The method of claim 1, wherein said batter additionally comprises at least one of calcium, yeast extract, modified starch, lipase or amyloglucosidase.

5. The method of claim 4, wherein phospholipase A is combined with calcium.

6. The method of claim 4, wherein the phospholipase A is combined with at least one of a yeast extract or a modified starch.

7. The method of claim 6, wherein the yeast extract comprises 30% w/w 5-ribonucleotides on the basis of sodium chloride free yeast extract dry matter.

8. The method of claim 4, wherein the batter additionally comprises a lipase.

9. The method of claim l, 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.

10. The method of claim 3, wherein the amount of water additionally contained is at least 50% w/w of the water content of the eggs.

11. The method of claim 5, wherein calcium is present in an amount of 40-200 mg CaCl.sub.2.H.sub.2O per 5,000 CPU Phospholipase A.

12. The method of claim 7, wherein the total amount of 5-GMP plus 5-IMP in the yeast extract is at least 15% w/w, on the basis of sodium chloride free yeast extract dry matter.

13. The method of claim 12, wherein the total amount of 5-GMP plus 5-IMP in the yeast extract is at least 24% w/w.

14. The method of claim 1, wherein the egg is pre-treated with phospholipase A by adding a phospholipase A to the egg in an amount sufficient to yield a conversion of 10 to 70% of lecithin present in the egg to lysolecithin.

15. The method of claim 1, wherein the amount of egg in the batter is reduced by at least 20% w/w relative to the original recipe.

16. The method of claim 1, wherein the amount of fat in the batter is reduced by at least 20% w/w relative to the original recipe.

17. The method of claim 1, wherein the amount of fat in the batter is reduced by at least 30% w/w relative to the original recipe.

18. The method of claim 1, wherein the batter has a maintained or increased viscosity and a maintained or decreased specific density relative to a batter made according to the original recipe.

19. 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 pore homogeneity, decreased crumb pore diameter, increased crumb softness upon storage, increased shelf life, and increased cake volume of a cake made with the batter.

20. 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 pore homogeneity, maintained or decreased crumb pore diameter, maintained or increased crumb softness upon storage, maintained or increased shelf life, and maintained or increased cake volume of a cake made with the batter.

21. The method of claim 1, wherein the batter comprises egg yolk.

22. The method of claim 1, wherein the egg provides a phospholipid having a surface-active property.

23. The method of claim 1, wherein the cake batter does not comprise an anti-staling amylase.

24. A method of making a cake having a reduced amount of at least one of egg and fat relative to an original recipe, the method comprising: (a) providing an original recipe for a batter; and modifying the original recipe for the batter by combining: (1) sugar in an amount called for in the original recipe; and (2) flour in an amount called for in the original recipe; and (3) either: (3i) phospholipase A and egg, or (3ii) egg pretreated with phospholipase A; and (4) optionally, a fat; and reducing the amount of egg by at least 5% w/w relative to the amount of egg called for in the original recipe; and optionally reducing the amount of fat optionally is reduce by at least 10% w/w relative to the amount of fat called for in the original recipe, wherein the amount of phospholipase A added is sufficient to increase viscosity of the batter or to decrease specific density of the batter relative to the batter having the reduced amount of at least one of egg and fat made without phospholipase A, and wherein the original recipe is a recipe for a batter of a cake which does not contain phospholipase A selected from the group consisting of a pound cake, a butter cake, a sponge cake, a genoise, a muffin, and a chiffon cake; and (b) baking the batter in a suitable baking mold to obtain the cake; wherein at least one property selected from the group consisting of initial crumb softness, crumb pore homogeneity, crumb pore diameter, crumb softness upon storage, shelf life and cake volume, is maintained or increased in the cake relative to a reference cake made from a batter according to the original recipe, but which does not comprise phospholipase A.

25. A method of preparing a batter of a shortened cake or a foam cake having a reduced amount of fat relative to an original recipe, and optionally a reduced amount of egg relative to an original recipe, the method comprising providing an original recipe; and modifying the original recipe by combining at least: (a) sugar in an amount called for in the original recipe; and (b) flour in an amount called for in the original recipe; and (c) either: (c1) phospholipase A and egg, or (c2) egg pretreated with phospholipase A; and (d) a fat; and reducing the amount of fat by at least 10% w/w relative to the amount of fat called for in the original recipe; or reducing the amount of fat by at least 10% w/w relative to the amount of fat called for in the original recipe and reducing the amount of egg by at least 5% w/w relative to the amount of egg called for in the original recipe, wherein the amount of phospholipase A added is sufficient to increase viscosity of the batter or to decrease specific density of the batter relative to the batter having the reduced amount of fat relative to the original recipe, and optionally the reduced amount of egg relative to the original recipe made without phospholipase A, wherein said shortened cake is selected from the group consisting of pound cake, butter cake, and muffin, and wherein said foam cake is selected from the group consisting of roulade, genoise, and chiffon cake.

Description

Example 1

Effect of Phospholipase on Pound Cake Batter Viscosity

(1) Pound cake batters were prepared from 750 g Damco cake mix, 375 g whole liquid egg, 375 g butter, 4.5 g salt and various quantities of phospholipase. As phospholipase Cakezyme (DSM Food Specialties, The Netherlands) was used, a phospholipase A2 produced by A. niger containing 5000 CPU/g indicated as PLA in the tables. CPU (Chromogenic Phospholipase Unit=1 EYU (Egg Yolk Unit) is defined as the amount of enzyme that liberates 1 mol of acid per minute from egg yolk at 40 C. and pH8.0. Substrate in this method: rac 1,2-dioctanoyldithio phosphatidylcholine measured spectrophotometric at 405 nm. The quantity of enzyme applied is expressed as a percentage of the mass of the whole liquid egg present in the reference recipe.

(2) All ingredients are brought into a Hobart mixer provided with a flat beater mixer and mixed for 1 minute in speed 1 and 3 minutes in speed 2.

(3) Afterward batter viscosity was analyzed with use of a Brookfield rheometer provided with a spindle no. 7 at 30 rpm. Results are shown in Table 1.

(4) TABLE-US-00001 TABLE 1 Effect of phospholipase on viscosity of batter in different compositions Modified Cakemix + Butter Egg Water starch* Cakezyme Viscosity salt (g) (g) (g) (g) (g) (g) (mPa) Reference 750 + 4 375 375 61200 +0.1% 750 + 4 375 375 0.375 67736 PLA +0.2% 750 + 4 375 375 0.750 71321 PLA Ref. - 30% 750 + 4 263 375 90** 16667 butter +0.1% 750 + 4 263 375 90 12 0.375 25600 PLA +0.2% 750 + 4 263 375 90 12 0.750 34267 PLA Ref. - 30% 750 + 4 263 300 146*** 21067 butter - 20% egg +0.1% 750 + 4 263 300 146 12 0.375 45600 PLA +0.2% 750 + 4 263 300 146 12 0.750 43467 PLA *Etenia (Avebe Food) is enzyme-modified starch added to the recipe to bind extra added water. **Butter consists for 80% of water. Water content of reduced quantity of fat is added to the recipe. ***Egg consists for 75% of water. Water content of reduced quantity of eggs is also added to the recipe.

(5) From these results it is clear that addition of the phospholipase A results in an increase of viscosity.

(6) From the results it is also clear that a batter produced with 30% less butter, has a seriously decreased batter viscosity. The viscosity is improved by introduction of phospholipase A, and modified starch.

(7) When besides part of the butter also part of the egg are left out a somewhat higher viscosity is found compared to that of the batter produced with only 30% reduction of butter. Introduction of phospholipase and modified starch also here results in a relative strong increase of batter viscosity.

Example 2

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

(8) 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.

(9) Specific density of the batter was measured by filling a 300 ml cup with batter and weighing the cup afterwards.

(10) 400 g batter was put in a baking pan (diameter 25 cm) and baked for 25 minutes at 170 C.

(11) Height of cakes was determined by averaging the heights measured at the two sides and in the middle of the sponge cake.

(12) 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 were analyzed after storing the sponge cakes for 4 days at room temperature. The sponge cakes were stored separately in polythene bags.

(13) Results are shown in Table 2.

(14) TABLE-US-00002 TABLE 2 The effect of phospholipase on sponge cake height Crumb Cakezyme Specific Average cake firmness Resilience (% calculated on density height after after 4 days egg mass) (g/ltr) (mm) 4 days (A.U) (%) 320 42 157 58.4 0.025 319 43 132 59.8 0.05 317 45 110 58.6 0.1 314 47 98 59.7

(15) From these results it is clear that phospholipase action on egg lipids results in decrease of the specific density and increase of volume expressed as increase in height of the baked cake.

(16) The crumb structure of the sponge is also improved. The reference showed a regular, somewhat open structure while the cakes containing 0.025 and 0.05% Cakezyme had a finer and even more regular structure. Cake containing the highest level of phospholipase showed a more open structure and was a little bit crumbly.

(17) Softness of the crumb after 4 days of shelf life showed to be better for the sponge cakes produced with phospholipase compared to the softness of the reference. Crumb resilience was similar in all cases.

(18) Storage of sponge cakes in the freezer over a period of 8 weeks did not change the relative differences in crumb softness and resilience.

Example 3

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

(19) 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.

(20) Specific density of the batter was measured by filling a 300 ml cup with batter and weighing the cup afterwards.

(21) 2000 g batter was spread on a baking plate (4060 cm) and baked for 30 minutes at 180 C.

(22) Height of cakes was determined by averaging the heights measured at the two sides and in the middle of the sponge cake.

(23) Results are shown in Table 3.

(24) TABLE-US-00003 TABLE 3 The effect of phospholipase on sponge cake height at reduced egg_content Sponge Cakezyme cake mix Eggs Water (% on total Density Cake height (g) (g) (ml) eggs) (g/ltr) (mm) Consistency 1250 1000 125 320 62 Good (100%) 1250 800 125 330 54 Less (80%) coherent 1250 800 125 0.04 320 60 Good (80%) 1250 800 200 0.04 313 62 Good (80%) (+50% egg water)

(25) From these results it is clear that the egg content in the recipe may be reduced by 20% when 0.04% Cakezyme and 50% of the water present in the 20% eggs left out of the recipe. The organoleptic characteristics of the alternative are similar to those of the reference.

Example 4

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

(26) 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.

(27) 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 temperature.

(28) Results are shown in Table 4.

(29) TABLE-US-00004 TABLE 4 The effect of phospholipase on pound cake height, texture, crumb firmness and shelf life Reference + 0.1% Reference Cakezyme Batter quality Good Thicker Volume 100% 105% Crumb structure Regular, fine Regular, finer Crumb firmness initially 100% 80% after 4 wks 103% 93% after 8 wks 141% 109%

(30) From these results it is clear that phospholipase has a distinct influence on volume of the cake, on the crumb structure and on firmness both initially and during shelf life.

Example 5

Effect of Phospholipase on Pound Cake Quality at 20% Egg Reduction

(31) Pound cake was produced according to the method and the recipe described in Example 4 with the exception that in this example egg content is varied. The egg content was reduced by 20%. The total reduction in recipe mass is 75 g of which 56 g is water (egg contains around 75% water). This quantity of water was added in one trial.

(32) In Table 5 the results are shown for batter quality, cake height (measured in the middle of the cake), structure and firmness over a storage period of 8 weeks. Both volume and initial firmness value of the reference is set at 100%. All other firmness values are calculated as a percentage of the value.

(33) TABLE-US-00005 TABLE 5 Effect of phospholipase on pound cake quality at 20% egg reduction Cakezyme Cake Eggs Water (% on total Batter height Firmness (g) (ml) eggs) quality (%) Structure (0 .fwdarw. 8 wks) 375 0 0 Good 100 Regular, 100% .fwdarw. 141% open 300 0 0 Less* 91 Coarse n.d. (80%) viscous 300 0 0.1 More* 95 Coarse, 95% .fwdarw. 128% (80%) viscous bright 300 56 0.1 ~equal* 105 Fine, 88% .fwdarw. 118% (80%) bright *compared to reference viscosity n.d = not determined

(34) From these results it is clear that reduction of egg content by 20% can be compensated by the addition of 0.1% Cakezyme and the quantity of water present in left out eggs. In this case even the cake height increased by 5% and the crumb structure was finer and brighter than seen in the reference cake.

Example 6

Effect of Phospholipase on Pound Cake Quality at 20% Fat Reduction

(35) Pound cakes were produced according to the method and the recipe described in Example 4 with the exception that in this example fat content is varied. The fat content was reduced by 20%. The total reduction in recipe mass is 75 g of which 60 g is water. In initial trials this quantity of water was added but 100% mass replacement with water gave better results. Fat contributes to taste and mouthful. Reduction of fat in the recipe leads to less taste in the baked product. For this reason in one of the trials Maxarite Delite (DSM Food Specialties, The Netherlands) was added being a yeast-derived taste enhancer. Maxarite Delite comprises 40% w/w 5-ribonucleotides of which 20% w/w 5-GMP plus 5-IMP and less than 0.1% w/w NaCl based on yeast extract dry matter.

(36) Crumb firmness was determined with use of a texture analyzer. Taste and mouthfeel was analyzed by a non-trained consumer panel.

(37) Results are shown in Table 6.

(38) TABLE-US-00006 TABLE 6 Effect of phospholipase on pound cake quality at 20% fat reduction Cakezyme Maxarite Taste (% on (% on Cake and Butter Water total total Batter height Firmness mouth- (g) (g) eggs) weight) quality (%) Structure (0 .fwdarw. 8 wks) feel 375 0 0 0 Good 100 Regular, 100% .fwdarw. Cake open 141% 300 75 0 0 Much* 102 Fine n.d Loose, (80%) less dry viscous 300 75 0.1 0 Less* 114 Fine 76% .fwdarw. Cake, (80%) viscous 131% dry 300 75 0.1 0.1 Less* 112 dense n.d. Cake (80%) viscous *compared to reference viscosity. n.d = not determined

(39) From these results conclusions are that reduction of fat results in a drier, less cohesive type of cake. Addition of phospholipase A (Cakezyme, DSM) restores part of these negative effects and also increases cake height by 14%. Combination of phospholipase and Maxarite gave an overall cake quality similar to the reference in terms of cohesiveness, taste and mouthfeel. This combination increased cake height by 12%.

Example 7

Effect of Phospholipase on Pound Cake Quality at 30% Fat Reduction in Combination with 20% Egg Reduction

(40) Pound cake batters were prepared from 750 g Damco cake mix, 375 g or 300 g whole liquid egg, 375 g or 263 g butter, 4.5 g salt and various quantities of phospholipase. Batters were mixed as described in Example 1. Viscosities were determined as described in Example 1.

(41) 4425 g batter was weighed in cake pans and baked for 60 minutes at 160 C.

(42) Cake height was determined in the middle of the cake. Taste was analyzed by a non-trained consumer panel.

(43) Results are shown in Table 7.

(44) TABLE-US-00007 TABLE 7 Effect of phospholipase on pound cake quality at 30% fat reduction in combination with 20% egg reduction Modified starch Maxarite Cakezyme (% on (% on Batter Cake Butter Eggs Water (% on total total viscosity height Mouth (g) (g) (ml) total eggs) weight) weight) (mPa) %) Structure feel 375 375 0 0 0 0 61200 100 Regular, open Good 263 375 90 0 0 0 16667 89 Fine .fwdarw. dry (70%) dense 263 375 90 0.2 0 0 24937 98 Fine Less dry (70%) 263 375 90 0.2 0.8 0 34267 95 Dense Less dry (70%) 263 375 146 0.2 0.8 0 32800 99 Regular, Good (70%) fine 263 300 146 0 0 0 21067 87 Open Dry, less (70%) (80%) cohesive 263 300 146 0.2 0.8 0 43467 92 Regular, Cohesive, (70%) (80%) fine less buttery 263 300 146 0.2 0.8 0.1 43133 96 Regular, Like (70%) (80%) fine reference

(45) Reduction of fat and eggs lowers batter's viscosity severely. Introduction of phospholipase restores viscosity partly. When Etenia is added viscosity is further restored, but not to the level of the reference viscosity.

(46) After baking the result for the cake containing 30% less butter, 0.2% Cakezyme, 0.8% Etenia, and 146 ml water has good quality but less taste compared to reference.

(47) The result for the cake containing 30% less butter, 20% less eggs, 0.2% Cakezyme, 0.8% Etenia, 0.1% Maxarite and 146 ml water has very good quality in terms of volume, structure, mouthfeel and taste. This cake is very similar to the reference but containing much less calories per unit of weight.

Example 8

Effect of Lipase and Phospholipase on Pound Cake Quality at 50% Emulsifier Reduction

(48) Pound cake batters were prepared from 500 g cake flour (Albatros, Meneba), 500 g Castor sugar, 500 g Cake margarine, 500 g whole liquid eggs, 60 g BV 40 (DMV), 7 g salt, 4 g sodium bicarbonate and 6 g BP Pyro Sapp 22. Batters were mixed as described in Example 1. 4425 g batter was weighed in cake pans and baked for 60 minutes at 160 C. Cake height was determined in the middle of the cake. Cake structure was determined visually. Taste was analyzed by a non-trained consumer panel. The results are shown in Table 8.

(49) TABLE-US-00008 TABLE 8 Effect of lipase and phospholipase on pound cake quality at 50% emulsifier reduction BV Cakezyme Bakezyme Cake 40 (% on total L80.000B height (g) eggs) (ppm) (%) Structure Mouthfeel 60 0 0 100 Regular, Good open 30 0 0 76 Dense, Wet, starchy Starch layer 30 0 30 92 Fine, Cohesive, little Small starch bit starchy layer 30 0 60 101 Regular, fine Good, cohesive 30 0.1 60 106 Regular, fine Good, cohesive, buttery

(50) Reduction of BV 40 as stabilizer lowers the emulsion stabilization of the batter drastically. After baking the cake containing 50% less stabilizer collapses, resulting in a lower cake height. The structure is dense and shows a layer of starchy material. Addition of 30 ppm lipase Bakezyme L80.000B shows to be able to improve the emulsion stabilization of the batter to a certain extent. Introducing 60 ppm lipase Bakezyme L80.000B does restore the emulsion stability, the volume is similar to the reference, and the crumb structure is regular and fine. This cake shows to have a good taste. Combination of lipase and phospholipase even further improves the quality in terms of volume and organoleptic characteristics.