Contribution of egg yolk lipoproteins to cake structure

Abstract

Macromolecular integrity of egg yolk lipoproteins is an essential prerequisite towards retaining cake quality of Madeira cakes and fatless sponges. In Madeira cakes, the low density lipoprotein of yolk is the major determinant of yolk function. In fatless sponge‐cake making, it assists aeration and foaming. The high density yolk lipoprotein inhibits aeration but helps to retain air whipped in by other egg constituents. Implications of these findings are discussed in terms of possible modes of action of lipoproteins during cake making.

Ingredient Functionality During Foam‐Type Cake Making: A Review

“…In cake recipes containing both egg white and egg yolk (for example, those for sponge cakes prepared by multistage mixing), proteins from both fractions stabilize the air–water interface (Kiosseoglou, ; Kiosseoglou & Paraskevopoulou, ). In general, egg yolk proteins have both gel‐forming and emulsifying properties (Bennion & Bamford, ; Kamat, Lawrence, Hart, & Yoell, ). Egg yolk lipids contribute to the stabilization of the interface as well (Dauphas, Beaumal, Riaublanc, & Anton, ).…”

“…The latter is mainly stabilized by surface‐active lipids. The egg yolk LDLs represent the most flexible surface‐active lipids in this fraction and easily adsorb at the interface (Dauphas et al., ; Kamat et al., ). This is illustrated in Figure B(c2).…”

“…In cake recipes containing both egg white and egg yolk (for example, those for sponge cakes prepared by multistage mixing), proteins from both fractions stabilize the air-water interface (Kiosseoglou, 2004;Kiosseoglou & Paraskevopoulou, 2014). In general, egg yolk proteins have both gel-forming and emulsifying properties (Bennion & Bamford, 1997;Kamat, Lawrence, Hart, & C -type cake systems; the protein can originate from different sources (that is, egg white, egg yolk, or wheat flour). The only pictured surface-active lipid is low-density lipoprotein (LDL), due to its importance regarding surface stability.…”

“…Angel food cake (a), sponge cake with surfactants (b), and sponge cake without surfactants (c) are portrayed. Yoell, 1973). Egg yolk lipids contribute to the stabilization of the interface as well (Dauphas, Beaumal, Riaublanc, & Anton, 2006).…”

Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

“…Besides, egg yolk specifically allows bakery products to obtain an optimal crumb, increasing the batter volume and the sponginess of the final product (Kamat, Lawrence, Hart, & Yoell, 1973). Furthermore, egg yolk is a high caloric ingredient made up of 33% of fat, of which 62% are triglycerides, 28% phospholipids and around 5% cholesterol (Anton, Le Denmat, & Gandemer, 2000).…”