Abstract: The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.

Abstract: Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ratio cakes) are provided. The flour improver as disclosed herein comprises between 10% and 97.5% (w/w) of non-wheat flour, wherein the non-wheat flour is one or more non-wheat flours selected from the group consisting of rice flour, oat flour, quinoa flour and buckwheat flour; between 2% and 20% (w/w) of a gel-forming protein in addition to protein present in the non-wheat flour; and between 0.5% and 3% (w/w) of calcium 2+ ions.