Partial replacement of egg white proteins with whey proteins in angel food cakes

• Published in: Journal of food science Vol. 61; no. 5; pp. 1085 - 1093
• Main Authors: Arunepanlop, B, Morr, C.V, Karleskind, D, Laye, I
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-09-1996; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: ADDITIF ALIMENTAIRE; ADITIVOS ALIMENTARIOS; angel food cakes; APTITUDE BOULANGERE; BAKING; BAKING CHARACTERISTICS; Biological and medical sciences; BLANC D'OEUF; CAKES; CARACTERISTICAS DE LA COCCION; Cereal and baking product industries; CLARA DE HUEVO; COCCION AL HORNO; Cooking; CUISSON AU FOUR; EGG ALBUMEN; EGG WHITE; egg white proteins; Eggs; FOOD ADDITIVES; Food industries; Food science; Fundamental and applied biological sciences. Psychology; GATEAU; PASTELES; PROTEINAS DE SUERO DE LECHE; PROTEINE DE LACTOSERUM; Proteins; WHEY PROTEIN; whey proteins; Biscuit; Organoleptic properties; Textural agent; Foaming power; Food additive; Egg white; Microwave heating; Structure composition relationship; Property formulation relationship; Proteins; Quality; Technological properties; Whey protein; Substitute; Baking; Comparative study
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1996.tb10937.x

This study was conducted to investigate the effects of partial replacement of egg white proteins (EWP) with whey protein isolate (WPI) on the appearance, structure, texture, and sensory properties of angel food cakes baked in conventional and microwave/conventional ovens. Factors studied were: (1) replacement of 25% or 50% of EWP with WPI; (2) added xanthan gum (XG), methyl cellulose (MC), cupric sulfate (Cu+2) or sodium phosphate (PHOS), and (3) conventional vs microwave/conventional oven baking. EWP replacement cakes without additives were generally inferior to 100% EWP control cakes, whereas EWP replacement cakes with added XG were most similar to 100% EWP control cakes with respect to appearance, texture, and sensory properties and those with added MC exhibited air cell size distributions that most closely resembled control cakes. The other additives and microwave/conventional vs conventional baking had minor effects on the quality of EWP replacement cakes