Method for improving the yield of chocolate cake
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United States of America Patent
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-
Dec 20, 1983
Grant Date -
N/A
app pub date -
Mar 27, 1981
filing date -
Mar 27, 1981
priority date (Note) -
Expired
status (Latency Note)
Importance
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.
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Family
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Cited Art Landscape
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