| abstract |
The quality of the cake may deteriorate if the number of eggs in the manufacture of the cake is reduced. This deterioration can be prevented by adding phospholipase to the dough, helping to increase the volume of the cake and improve the properties of the cake after storage, for example, increase in density, increase in elasticity and increase elasticity. The quality of the cake (measured using these parameters) can be further improved by adding non-yak protein along with phospholipase. Accordingly, a cake is obtained by a method including: a) preparing a pastry dough by mixing the ingredients of the dough, where the indicated ingredients include whole eggs not treated with phospholipase in an amount of 5-15% by weight of dough and phospholipase, and b) baking the dough to produce a pie. |