Effect of modified egg white powder on the properties of angel cakes

• Published in: Journal of food engineering Vol. 326; p. 111012
• Main Authors: Tang, Tingting, Wu, Shaofu, Tang, Shuaishuai, Xiao, Nanhai, Wu, Leiyan, Tu, Yonggang, Xu, Mingsheng
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2022
• Subjects: Angel cake; Egg white powder; Foaming properties; Interfacial properties; Soy peptides; Foaming properties; Interfacial properties; Soy peptides; Egg white powder; Angel cake
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2022.111012

The aim of this study was to evaluate the physicochemical properties of batters and angel cakes prepared from egg white powder (EWP) modified with soy peptides (SP). The results show that the surface tension and apparent viscosity of EWP modified with SP (SEWP) solutions is highly correlated with the performance of the batters and cakes, while the foaming properties of the solutions are the most direct factor affecting the final product quality. SP improves the foaming capacity of EWP solutions by enhancing the surface tension and decreasing the apparent viscosity to improve elastic modulus and microstructure of the batter, and, thus, the quality of the cakes. With increasing of sucrose concentration, the viscosity of the SEWP solutions is increased, thus improving the foam stability. Therefore, a SEWP cake is found to be larger and stiffer, with more uniform and denser bubbles, reaching a maximum volume at a sucrose concentration of 36 g/100 ml. The SEWP cake shows a microstructure that is superior to that of an EWP cake and a quality that is closer to that of a cake prepared using egg white (EW). [Display omitted] •Adding soy peptides improved the foaming capacity of EWP.•Adding sucrose increased the foam stability of SEWP.•Elastic modulus and microstructure of SEWP batter were better than that of EWP.•SEWP cake had the largest volume and best quality at 36 g/100 ml sucrose concentration.