Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation

Food Research International

Volumn 69, Issue 1, 2015, Pages 72-79

  Paraskevopoulou, A ^a   Donsouzi, S ^a   Nikiforidis, C V ^b   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cake; Egg substitution; HPMC; Microstructure; SSL; Whey protein isolate

Indexed keywords

EMULSIFICATION; MICROSTRUCTURE; PROTEINS;

CAKE; HARDNESS INCREASE; HPMC; HYDROXYPROPYL METHYLCELLULOSE; QUALITY CHARACTERISTIC; SODIUM STEAROYL-2-LACTYLATE; SSL; WHEY PROTEIN ISOLATE;

QUALITY CONTROL;

EID: 84937128791     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.12.018     Document Type: Article

References (47)

1. Abdul Hussain S.S., Al-Oulabi R.A. Studying the possibility of preparing an egg-free or egg-less cake. International Journal of Engineering and Technology 2009, 1:324-329.
2. Armero E., Collar C. Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science 1998, 28:165-174.
3. Arozarena I., Bertholo H., Empis J., Bunger A., Sousa I. Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes. European Food Research and Technology 2001, 213:312-316.
4. Arunepanlop B., Morr C.V., Karleskind D., Laye I. Partial replacement of egg white proteins with whey proteins in angel food cakes. Journal of Food Science 1996, 61:1085-1093.
5. Ashwini A., Jyotsna R., Indrani D. Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids 2009, 23:700-707.
6. Bárcenas M.E., Rosell C.M. Effect of HPMC on the microstructure, quality and aging of wheat bread. Food Hydrocolloids 2005, 19:1037-1043.
7. Berry T.K., Yang X., Foegeding E.A. Foams prepared from whey protein isolate and egg white protein: 1. Changes associated with angel food cake functionality. Journal of Food Science 2009, 74:E269-E277.
8. Bourne M. Principals of objective texture measurement. Food texture and viscosity 2014, 107-187. Academic Press, London. M. Bourne (Ed.).
9. Collar C. Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling. European Food Research and Technology 2003, 216:505-513.
10. Conforti F.D. Cake manufacture. Bakery Products Science and Technology 2014, 565-584. Wiley-Blackwell. W. Zhou, Y.H. Hui (Eds.).
11. Davidou S., Le Meste M., Debever E., Bekaert D. A contribution to the study of staling of white bread: effect of water and hydrocolloid. Food Hydrocolloids 1996, 10:375-383.
12. Davis J.P., Foegeding E.A. Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins. Colloids and Surfaces B: Biointerfaces 2007, 54:200-210.
13. De Leyn I. Other functional additives. Bakery Products Science and Technology 2014, 295-306. Wiley-Blackwell. W. Zhou, Y.H. Hui (Eds.).
14. de Wit J.N. Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science 1998, 81:597-608.
15. Goesaert H., Brijs K., Veraverbeke W.S., Courtin C.M., Gebruers K., Delcour J.A. Wheat constituents: How they impact bread quality, and how to impact their functionality. Trends in Food Science and Technology 2005, 16:12-30.
16. Gómez M., Del Real S., Rosell C.M., Ronda F., Blanco C.A., Caballero P.A. Functional of different emulsifiers on the performance of breadmaking and wheat bread quality. European Food Research and Technology 2004, 219:145-150.
17. Gómez M., Oliete B., Rosell C.M., Pando V., Fernández E. Studies on cake quality made of wheat-chickpea flour blends. LWT - Food Science and Technology 2008, 41:1701-1709.
18. Graham G.E., Kamat V.B. The role of egg yolk lipoproteins in fatless sponge cake making. Journal of the Science and Food and Agriculture 1977, 28:34-40.
19. Gray J.A., Bemiller J.N. Bread staling: Molecular basis and control. Comprehensive Reviews in Food Science and Food Safety 2003, 2:1-21.
20. Johnson L.A., Havel E.F., Hoseney R.C. Bovine plasma as a replacement for eggless cake. Cereal Chemistry 1979, 56:339-342.
21. Kamat V.B., Lawrence G.A., Hart C.J., Yoell R. Contribution of egg yolk lipoproteins to cake structure. Journal of the Science and Food and Agriculture 1973, 24:77-88.
22. Kiosseoglou V., Paraskevopoulou A. Eggs. Bakery Products Science and Technology 2014, 243-258. Wiley-Blackwell. W. Zhou, Y.H. Hui (Eds.).
23. Kurakake M., Hagiwara H., Komaki T. Effects of various surfactants on rheological properties of maize starch granules. Cereal Chemistry 2004, 81:108-114.
24. Lakshminarayan S.M., Rathinam V., KrishnaRau L. Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes. Journal of the Science of Food and Agriculture 2006, 86:706-712.
25. Lee C.C., Johnson L.A., Love J.A., Johnson S. Effects of processing and usage level on performance of bovine plasma as an egg white substitute in cakes. Cereal Chemistry 1991, 68:100-104.
26. Lee C.C., Love J.A., Johnson L.A. Sensory and physical properties of cakes with bovine plasma products substituted for egg. Cereal Chemistry 1993, 70:18-21.
27. Lillford P., Judge F. Edible food foams and sponges. Food Colloids 1989, 1-14. Royal Society of Chemistry, Cambridge. R. Bee, P. Richmond, J. Mingins (Eds.).
28. Matsakidou A., Blekas G., Paraskevopoulou A. Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT - Food Science and Technology 2010, 43:949-957.
29. Miller R.A., Hoseney R.C. The role of xanthan gum in white layer cakes. Cereal Chemistry 1993, 70:585-588.
30. Morr C.V., Hoffmann W., Buchheim W. Use of applied air pressure to improve baking properties of whey protein isolates in angel food cakes. Lebensmittel Wissenchaft und Technologie 2003, 36:83-90.
31. Paraskevopoulou A., Amvrosiadou S., Biliaderis C., Kiosseoglou V. Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: Rheological and volatile compounds characterization. Food Research International 2014, 62:492-499.
32. Paraskevopoulou A., Provatidou E., Tsotsiou D., Kiosseoglou V. Dough rheology and baking performance of wheat flour-lupin protein isolate blends. Food Research International 2010, 43:1009-1016.
33. Pernell C.W., Luck P.J., Foegeding E.A., Daubert C.R. Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate. Journal of Food Science 2002, 67:2945-2951.
34. Rodríguez-García J., Salvador A., Hernando I. Replacing fat and sugar with inulin in cakes: Bubble size distribution, physical and sensory properties. Food and Bioprocess Technology 2014, 7:964-974.
35. Rojas J.A., Rosell C.M., Barber C.B. Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids 1999, 13:27-33.
36. Sahi S.S., Alava J.M. Functionality of emulsifiers in sponge cake production. Journal of the Science of Food and Agriculture 2003, 83:1419-1429.
37. Salem E.M., Ahmed Hanan F. Partial substitution of eggs by lupin flour and its protein isolates in cakes manufacturing. Journal of Applied Sciences Research 2012, 8:3717-3723.
38. Shepherd I.S., Yoell R.W. Cake emulsions. Food Emulsions 1976, 215-275. Marcel Dekker Inc., New York and Basel. S. Friberg (Ed.).
39. Skendi A., Biliaderis C.G., Papageorgiou M., Izydorczyk M.S. Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chemistry 2010, 119:1159-1167.
40. Stampfli L., Nersten B. Emulsifiers in bread making. Food Chemistry 1995, 52:353-360.
41. Stauffer C.E. Emulsifiers as antistaling agents. Cereal Foods World 2000, 45:106-110.
42. Van Vliet T. Rheological classification of foods and instrumental techniques for their study. Food Texture, measurement and perception 1999, 65-96. Aspen Publishers, Maryland. A. Rosenthal (Ed.).
43. Wilderjans E., Luyts A., Brijs K., Delcour J.A. Ingredient functionality in batter type cake making. Trends in Food Science & Technology 2013, 30:6-15.
44. Wilderjans E., Luyts A., Goesaert H., Brijs K., Delcour J.A. A model approach to starch and protein functionality in a pound cake system. Food Chemistry 2010, 120:44-51.
45. Wilderjans E., Pareyt B., Goesaert H., Brijs K., Delcour J.A. The role of gluten in a pound cake system: A model approach based on gluten-starch blends. Food Chemistry 2008, 110:909-915.
46. Yang X., Berry T.K., Foegeding E.A. Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural, and interfacial properties. Journal of Food Science 2009, 74:E259-E268.
47. Yang X., Foegeding E.A. Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes). Food Hydrocolloids 2010, 24:227-238.