Heat‐induced Changes in Angel Food Cakes Containing Egg‐white Protein or Whey Protein Isolate
Chris W. Pernell, P.J. Luck, E. AllenFoegeding, Christopher R. Daubert
Journal of Food Science
Abstract
ABSTRACT: Angel food cakes made from egg white or whey protein foams were compared. Cakes were evaluated based on final volume, dynamic volume change, and rheological transitions during baking. Cake expansion during baking was a function of protein concentration regardless of protein type. Cakes containing whey proteins had a lower ability to prevent collapse once starch gelatinization started during baking. Heat‐treating whey proteins or adding xanthan gum increases cake volume, but not to the extent of egg‐white proteins. Cakes containing egg‐white proteins became more elastic at 60 to 85 °C than those containing whey proteins, indicating physical differences in the heat‐set protein foam network associated with protein type.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
cakes containing egg-white proteins became more elastic at 60 to 85 °C
“Cakes containing egg‐white proteins became more elastic at 60 to 85 °C than those containing whey proteins”
angel food cakes made from egg white or whey protein foams
“Angel food cakes made from egg white or whey protein foams were compared.”
cakes containing whey proteins had lower ability to prevent collapse
“Cakes containing whey proteins had a lower ability to prevent collapse once starch gelatinization started during baking.”