Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes

Abstract

Due to recent Salmonella outbreaks, the pasteurized shell egg market is rapidly growing. One objection to using pasteurized eggs is the belief that they will produce unacceptable angel food cakes. Eggs were pasteurized using a hot water immersion process (56.7°C for 60 min) similar to that used by industry. Angel food cakes were made from the pasteurized egg white (PEW) as well as from raw egg white (REW) for comparison. Meringues were made using three mixer speed settings (low, medium, and high) and three durations for each speed. Functional qualities such as egg foaming were evaluated. Angel food cakes were compared in terms of cake volume, texture profile, and color values. When the optimal processing factors used for REW were applied to PEW, an inferior meringue was formed. However, by increasing the mixing time for PEW by 200% at the highest speed, an acceptable meringue was formed. The best angel food cake prepared from PEW had a volume only 6.8% less than that of the best cake prepared from REW. Texture profile analyses showed that the best angel food cake made from PEW was 13% firmer, 7.4% less springy, and 62% chewier than that from REW. Color analyses showed that PEW made a slightly darker colored cake crust than REW, although there were no significant differences in the crumb color. Modifying the mixing conditions for PEW resulted in angel food cakes with quality similar to that of cakes made with REW, thus overcoming an objection to using safer pasteurized shell eggs.

Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

“…Hardness is a peak force of the first compression during TPA measurement (Singh, Geveke, Jones, & Tilman, 2019). Hardness analysis was carried out on the meringue produced with lipase treated and untreated samples.…”

“…There was no significant difference observed between Days 0, 60, and 90 during storage in all treatment groups ( p > .05). Resilience is the upstroke energy of the first compression, which indicates a ‘fights to the original height in the beginning (Singh et al., 2019). In the study, the lowest resilience value was obtained with 0.01% enzyme in the meringue samples on Day 0, while there was no statistically significant difference between the enzyme application groups (0.01%, 0.02%, and 0.03%).…”

Impact of Partial Baking Process on Cake Quality

“…En yüksek elastikiyet değerleri 15 dakika kısmi pişirmede 14 gün, 20 dakika kısmi pişirmede 14 ile 21 gün ve 25 dakika kısmi pişirmede 21 gün ara depolama süresine sahip keklerde görülmüştür (Tablo 4). Düşük elastik yapı keklerde daha hamurumsu bir yapıya neden olduğu için [40] elastikiyet değerlerinin yüksek olması arzu edilir. Genel olarak kısmi pişirme yönteminin keklerde elastikiyet değerleri üzerinde olumlu yönde etkili olduğu söylenebilir.…”

The Role of Novel Pasteurization Approaches on Altering Functional Properties of Egg Proteins

“…This complex lead to observe undesirable changes in foaming attributes such as more whipping time is required to ensure the equivalent foaming properties as much as fresh egg white (Garibaldi et al, 1968). Further changes in foaming ability may be associated with loss of conalbumins ability to foam correspondingly, cakes formulated with pasteurized eggs illustrated harder, sticky texture and lower volume (Hatta et al, 1996;Singh et al, 2019;Uysal et al, 2019).…”