Use of applied air pressure to improve the baking properties of whey protein isolates in angel food cakes

LWT

Volumn 36, Issue 1, 2003, Pages 83-90

  Morr, C V ^a   Hoffmann, W ^b   Buchheim, W ^b  

^a Federal Dairy Research Centre ^*  (United States)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Cake baking; Functional properties and applied air pressure; Liquid egg white; Whey protein isolate

Indexed keywords

EID: 0037281937     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(02)00187-1     Document Type: Article

References (16)

1. Arunepanlop, B., Morr, C. V., Karleskind, D., & Laye, I. (1996). Partial replacement of egg white proteins with whey proteins in angel food cakes. Journal of Food Science, 61, 1085-1093.
2. Betty Crocker's Cookbook (1969). New York: Golden Press.
3. Bourne, M. C. (1976). In J. M. deMan, P. W. Voisey, V. F. Rasper, & D. W. Stanley (Eds.), Rheology and texture in food quality (pp. 244-274). Westport, CO, USA: AVI Publishing Comp., Inc.
4. Brown, D. H. (2002). Personal communication. New Albany, OH, USA.
5. Haggett, T. O. R. (1976). The whipping, foaming, and gelling properties of whey concentrates. New Zealand Journal of Dairy Science and Technology, 11, 244-250.
6. Hammock, D. (1995). High altitude cooking: Recipes for success. Kearney, NE, USA: Morris Press.
7. Karleskind, D., Laye, I., Mei, F.-I., & Morr, C. V. (1995a). Chemical pretreatment and microfiltration processing for making delipidized whey protein concentrate. Journal of Food Science, 60, 221-226.
8. Karleskind, D., Laye, I., Mei, F.-I., & Morr, C. V. (1995b). Foaming properties of lipid-reduced and calcium-reduced whey protein concentrates. Journal of Food Science, 60, 738-741.
9. Karleskind, D., Laye, I., Mei, F.-I., & Morr, C. V. (1995c). Gelation properties of lipid-reduced and calcium-reduced whey protein concentrates. Journal of Food Science, 60, 731-737.
10. Lawson, M. A. (1994). Milk proteins as food ingredients. Food Technology, 48, 101.
11. Morr, C. V. (1992). Improving the texture and functionality of whey protein concentrate. Food Technology, 46, 110-113.
12. Morr, C. V., & Foegeding, E. A. (1990). Composition and functionality of commercial whey and milk protein concentrates and isolates: A status report. Food Technology, 44, 100-112.
13. Morr, C. V., & Ha, E. Y. W. (1993). Whey protein concentrates and isolates: Processing and functional properties. CRC Critical Reviews of Food Science and Nutrition, 33, 431-476.
14. Morr, C. V., Svenson, P. E., & Richter, R. L. (1973). Functional characteristics of whey protein concentrates. Journal of Food Science, 38, 324-330.
15. Phillips, L. G., German, B., O'Neill, T. E., Foegeding, E. A., Harwalkar, V. R., Kilara, A., Lewis, B. A., Mangino, M. E., Morr, C. V., Regenstein, J. M., Smith, D. M., & Kinsella, J. A. (1990). Standardized procedure for measuring foaming properties of three proteins, a collaborative story. Journal of Food Science, 55, 1141-1445.
16. Zhu, H., & Damodaran, S. (1994). Proteose peptones and physical factors affect foaming properties of whey protein isolate. Journal of Food Science, 59, 554-560.