Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake

2019-04-01
Uysal, Reyhan Selin
Şümnü, Servet Gülüm
Boyaci, Ismail Hakki
The aim of the present study is to investigate the effects of heat-treated liquid whole egg (LWE) on cake batter rheology (shear rate-viscosity and shear rate-shear stress) and quality characteristics (moisture loss, color, porosity, texture, and specific volume) of baked cakes. LWE was pasteurized at different levels which were 60-68 degrees C for 2 and 5 min. Cake batter and baked cakes were prepared using both untreated and treated LWE, and rheological properties and quality characteristics were measured, respectively. Flow behavior index (n) and consistency index (K) of the control batter group were found significantly different from the treated LWE cake batters. Heat treatment of LWE showed an unfavorable effect on porosity (decrease from 59% to 49%), hardness (increase from 1.1 to 1.4 N), and specific volume (decrease from 3.6 to 3.4 cm(3)/g) of the baked cakes because of having less volume and a stiffer structure of heat-treated LWE batter.
Citation Formats
R. S. Uysal, S. G. Şümnü, and I. H. Boyaci, “Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake,” pp. 0–0, 2019, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/44870.