PREPARATION OF WESTERN CAKE

PURPOSE:To prepare a spongy Western cake having excellent taste and flavor and preservable for a long time, by adding a W/O-type emulsion to an aqueous batter (raw material of Western cake composed of wheat flour and egg), and baking the mixture. CONSTITUTION:(A) An aqueous batter composed of a homo...

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Bibliographische Detailangaben
Hauptverfasser:	OOHASHI SHIROU, OKUMURA MAKOTO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To prepare a spongy Western cake having excellent taste and flavor and preservable for a long time, by adding a W/O-type emulsion to an aqueous batter (raw material of Western cake composed of wheat flour and egg), and baking the mixture. CONSTITUTION:(A) An aqueous batter composed of a homogeneous mixture of 1pt.wt. of wheat flour and about 0.5-0.8pts.wt. of egg (and optionally about 0.5pts.wt. of glucose) is mixed with (B) about 15-30wt% of a W/O type emulsion (oil and fat content: >=about 50wt%), and the obtained composition is baked at about 150-220 deg.C until the water-content reaches about 8-15wt% to obtain a spongy Western cake containing egg.