Method for improving the yield of chocolate cake

Details Method for improving the yield of chocolate cake Method for improving the yield of chocolate cake

1981-03-27

1983-12-20

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

426551, A21D 1004

Patent

active

044217773

ABSTRACT:
A process for preparing a chocolate flavored cake comprising mixing together and baking cake ingredients, the improvement, comprising adding to the ingredients of about 3% to about 15% on a flour basis of (1) a defined whey protein-containing composition in combination with (2) an amount of sodium bicarbonate sufficient to elevate the pH of the cake crumb to a pH within the range of about 7.5 to about 9.

REFERENCES:
patent: 3941895 (1976-03-01), Ash et al.
patent: 3943264 (1976-03-01), Davis
patent: 4089987 (1978-05-01), Chang
patent: 4103038 (1978-07-01), Roberts
patent: 4109025 (1978-08-01), Lauck
Tressler et al., Food Products Formulary, Cereals, Baked Goods, Dairy and Egg Products, vol. 2, Avi Pub. Co. Inc., Westport, Conn., 1975, p. 67.

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