公开(公告)号：US20150313243A1

公开(公告)日：2015-11-05

申请号：US14748484

申请日：2015-06-24

Applicant: DSM IP ASSETS B.V.

Inventor： Jose MASTENBROEK ,  Jan Dirk Rene HILLE ,  Arjen SEIN ,  Arie Gerrit Terdu

IPC: A21D8/04

CPC classification number: A21D2/02 ,  A21D2/186 ,  A21D2/26 ,  A21D8/042 ,  A21D8/047 ,  A21D10/04 ,  A21D13/068 ,  A23L15/25 ,  A23V2002/00 ,  C12Y301/01004 ,  A23V2200/122 ,  A23V2200/124

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.

Abstract translation: 本发明涉及磷脂酶a在生产蛋糕中的新用途，以改善选自以下的至少一种性质：（i）面糊粘度，（ii）比重密度，（iii）初始面包软度， （iv）碎屑孔隙均匀性，（v）碎屑孔径，（vi）储存时的脆性柔软度，（vii）保质期和/或（viii）饼块体积。 本发明还涉及磷脂酶A在蛋糕生产中的新用途，以能够减少配方中使用的蛋和/或脂肪的量。