Process for preparing a high quality, reduced-calorie cake

Details Process for preparing a high quality, reduced-calorie cake Process for preparing a high quality, reduced-calorie cake

A - Human Necessities

21

D

99/130

A21D 13/08 (2006.01) A21D 2/18 (2006.01) A21D 2/36 (2006.01) A21D 13/02 (2006.01)

Patent

CA 1182683

ABSTRACT PROCESS FOR PREPARING A HIGH QUALITY, REDUCED-CALORIE CAKE A process is disclosed for producing a high quality, 40% or greater calorie-reduced cake con- taining a moisture content of 40% or more on an as-consumed basis. The process involves preparing a batter formulation comprising from 40% to 65% water on a by weight basis, 5 to 30% cake flour, 0 to 25% sugar, 1 to 6% shortening, 0 to 10% egg white solids, 0.5 to 6% of a leavening agent, 0 to 2% of an emulsifier and 1 to 20% of a water binder which is either a gum, bulking agent or combination, adjusting the batter viscosity within the range of from 15,000 to 50,000 cps. as measured by a Brook- field Viscometer and baking at a temperature of from 300°F-450°F (149-232°C) for a time sufficient to produce a bake loss of from 5 to 20%.

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