Rheological properties of angel food cake made with pH unfolded and refolded egg albumen

LWT

Volumn 43, Issue 9, 2010, Pages 1461-1466

  Mleko, S ^a   Kristinsson, H G ^b,c   Liang, Y ^b   Davenport, M P ^b   Gustaw, W ^a   Tomczynska Mleko, M ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b UNIVERSITY OF FLORIDA   (United States)

^c Matis ohf Iceland   (Iceland)

Author keywords

Angel food cake; Egg; Foam; PH; Rheology

Indexed keywords

GELATION; PROTEINS; STARCH; SUGAR (SUCROSE);

150 ° C; ANGEL FOOD CAKE; CAKE BATTER; EGG; EGG ALBUMEN; EGG WHITE FOAMS; G-VALUES; GELATION TEMPERATURE; PH; RHEOLOGICAL PROPERTY;

RHEOLOGY;

EID: 77954034026     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.11.007     Document Type: Article

References (8)

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