The role of egg yolk lipoproteins in fatless sponge cake making

Abstract

The question of lipid release and destabilisation of egg yolk lipoproteins has been examined (a) as a function of temperature in the absence and presence of sucrose and (b) during the fatless sponge cake making. Accessibility of lipids to n-hexane was used as a criterion of lipoprotein destabilisation. Yolk plasma is more susceptible to lipoprotein destabilisation than whole yolk at high sucrose concentrations between 70 and 100°C. During baking, yolk lipoproteins are destabilised in a random manner with over 40% of the lipids being released towards the finishing stages of cake structure development. The lipid release does not become significant until llO"C, rises sharply above 110-120°C and appears to correlate with water loss. It is predominant in regions nearer the cake periphery and in the final stages of cake structure development.

Texture Profile Analysis of Heat‐Formed Gels and Cakes Prepared with Low Cholesterol Egg Yolk Concentrates

“…The harder structure of cakes prepared with yolk protein concentrates could also be attributed to the reduced lipid content of yolk concentrates. According to Graham and Kamat (1977), both neutral lipids and phospholipids were released during the finishing stages of cake baking and dispersed in the cake matrix or absorbed on the carbohydrate-protein network thus tenderizing the cake and improving its eating quality. The observed decrease in cohesiveness and springiness might be explained by a transformation in the crumb resulting in weak internal bonds which stabilize the cake structure.…”

The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting

“…68% of egg yolk dry matter [ 5 , 30 ] and are surface-active at air–liquid interfaces [ 15 , 30 , 31 ]. They contribute to aeration during mixing by first adsorbing and then spreading their components (i.e., triacylglycerols, phospholipids and apoproteins) along the air–liquid interface [ 5 , 15 , 17 , 18 , 30 ]. As aeration was impaired when using EY FD rather than EY F in cake making, it is very likely that at least part of the low-density lipoprotein population lost their surface-active properties when egg yolk was frozen with liquid nitrogen and dried.…”

“…Many years ago, the role of egg yolk in sponge cake making was studied by Kamat et al [ 17 ] and Graham et al [ 18 ]. Kamat et al [ 17 ] prepared sponge cakes from recipes in which egg yolk was replaced by egg yolk plasma and/or granules.…”

“…Graham et al [ 18 ] revealed that the integrity of low-density lipoproteins is lost upon setting of the cake structure during baking. They used hexane-extractable lipid content as a measure of the disintegration of low-density lipoproteins during heating [ 18 ]. This raises the question whether the released lipid fraction impacts timing and the extent of sponge cake structure setting during baking.…”

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

“…Egg yolk contains less protein per gram than granules from egg yolk, and the amount of lipids is higher. According to Graham and Kamat (1977), neutral lipids and phospholipids have importance during the finishing stages of cooking, being released from the lipoproteins to the cake matrix and improving its quality. In fact, this lipid and protein content produced the least hard of all the muffins tested, with the greatest number of tiny bubbles.…”