Method for improving the yield of chocolate cake
US4421777A · kind A · utility
4Cited by
5References
7Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Mar 27, 1981 |
| Grant date | Dec 20, 1983 |
| Priority date | — |
| Expiry date | Mar 27, 2001 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D2/263
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.