Chemistry Reference
In-Depth Information
(a)
(b)
Fig. 7.2
Stability of sponge cake batter reference (a) plus Cakezyme
TM
(b) after 5 min heating in boiling
water bath.
cake production described above, phospholipase is part of the ingredients and blended into
the batter in a standard cake production set-up.
Emulsifiers are often part of cake and muffin recipes. They are added to support the
incorporation of air and to improve dispersion of fat in the batter and will also stabilize
expanding gas bubbles in the batter during baking. Replacement of these emulsifiers by a
commercial lipase in the production of high-ratio layer cake was tested by Guy and Sahi.
4
Addition of this commercial lipase reduced the surface tension and surface viscosity at
the air/water interface of batter. This indicates that surfactants were created which replaced
(a)
(b)
(c)
(d)
Fig. 7.3
In (a) and (b) C-cell pictures are shown of reference cake and of cake to which 1250 CPU kg
−1
egg phospholipase A
2
was added. In (c) and (d) micro-images of (a) and (b), respectively are shown.
