Eggs

Kiosseoglou, V.; Paraskevopoulou, A.

doi:10.1002/9780470277553.ch8

Cited by 18 publications

(25 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Donelson and Wilson (1960) ascribed a greater importance to gluten proteins than to starch in the formation of cake structure. Although the development of a gluten network is limited in cake batter, gluten proteins may become important for cake structure during baking (Kiosseoglou & Paraskevopoulou, 2006;Wilderjans et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Moreno

Barreto-Palacios

González-Carrascosa

et al. 2014

Journal of Culinary Science & Technology

View full text Add to dashboard Cite

The objective of this study was to evaluate the effect of wheat flour substitution by 3 toasted corn, quinoa and sorghum flours on the overall perception and texture of 4 typical Spanish small cakes named madeleine. In order to evaluate these 5 characteristics, a Texture Profile Analysis (TPA) and a sensory analysis were carried 6 out. TPA showed that the replacement of wheat flour by sorghum flour do not 7 affected significantly texture parameters of cakes. Hedonic sensory tests were also 8 conducted revealing that the cake prepared with sorghum flour was highly 9 appreciated by the consumers as it got scores similar to traditional cakes made with 10 wheat flour. 11 12

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Moreno

Barreto-Palacios

González-Carrascosa

et al. 2014

Journal of Culinary Science & Technology

View full text Add to dashboard Cite

show abstract

“…Unlike samples with 10% protein, EW20 and W20 have higher amounts of protein and the thermal characteristics of these proteins had an effect on the puree viscosity. Egg white protein is characterised by its coagulation process (Kiosseoglou & Paraskevopoulou, ). At high temperatures, all proteins experience a molecular unfolding process.…”

Section: Resultsmentioning

confidence: 99%

“…In the case of egg white protein, the endothermic enthalpy required by albumen for molecular unfolding is lower than for other proteins, so this protein is readily unfolded by heating (Nozawa et al ., ). This fact leads to the formation of a strong and elastic gel network structure (Kiosseoglou & Paraskevopoulou, ). On the other hand, the aggregation of whey proteins also causes an increase in puree viscosity.…”

Section: Resultsmentioning

confidence: 99%

“…In the case of batter with animal proteins, both egg white and whey proteins gave rise to a tightly packed network structure. Both animal proteins have great foaming properties (Richert, ; Kiosseoglou & Paraskevopoulou, ), which led to a homogeneous structure with small stable air bubbles. However, comparing both batters with animal proteins, the one with egg white protein presented the most stable foam with the smallest bubble size because of its very good foaming properties.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, the purees with whey protein went from having the lowest rheological values to the highest ones after heating. This different behaviour of animal proteins before and after heating could be explained by the coagulation process that is experienced when they are subjected to high temperatures (Kiosseoglou & Paraskevopoulou, ; Koo et al ., ).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize‐based purees

Sahagún

2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Over last years, consumers demand products that are easy to eat with health benefits. The use of extruded flours would be a good choice to reduce the preparation time. Moreover, high protein intakes would have a positive influence on the health of specific population groups. Therefore, this study aims to assess how the addition of vegetal (rice and pea) and animal (egg white and whey) proteins could influence the characteristics of purees prepared with extruded maize flour. Rheological behaviour, microstructure, viscosity, syneresis and sensory evaluation of purees were determined. The incorporation of vegetal proteins hardly modified the puree viscosity before and after heating, and reduced the syneresis after the freeze–thaw process. Animal proteins reduced the viscosity and G′–G″ at 30 °C and increased them after heating, and also increased the syneresis after cooling and freezing. Finally, pea and egg white proteins hardly modified the overall acceptability while whey protein improved it.

show abstract

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

Sahagún

2018

Food Bioprocess Technol

View full text Add to dashboard Cite

Most gluten-free products have lower protein content than their counterparts with wheat flour. The addition of exogenous proteins could not only be a good option to compensate for this reduction but also a tool to create gluten-free products rich in protein. However, the different water binding capacities of proteins modify dough rheology, which also affects bread volume. Therefore, this study aimed to analyse the incorporation of a high percentage (30%) of several proteins (rice, pea, egg white and whey protein) in gluten-free breads whose hydration levels were adjusted for each protein to achieve the maximum volume. In this way, the breads with vegetal proteins required a higher amount of water than the breads with animal proteins. Moreover, all enriched breads exhibited lower maximum volume values than control, and the ones with whey protein presented the lowest volumes overall. From these results, the rheological behaviour and characteristics (colour, texture and weight loss) of optimized doughs and breads were measured. The doughs with whey protein presented the highest G' and G'' values due to their low hydration level, and the ones with egg white protein were very watery. Regarding colour, the addition of protein led to darker crusts, with the ones with whey protein being the darkest. With respect to the control, breads with animal proteins exhibited higher hardness, especially with whey protein, while the ones with vegetal proteins did not present significant differences.

show abstract

Eggs

Cited by 18 publications

References 37 publications

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize‐based purees

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

Contact Info

Product

Resources

About