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Effect of whey protein concentrate on the rheological and baking properties of eggless cake.

Jyotsna, R. and Sai Manohar, R. and Indrani, D. and Venkateswara Rao, G. (2007) Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, 10 (3). 599-606 ; 20 ref..

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Abstract

Effects of substitution of wheat flour with whey protein concentrate (WPC; 10, 20 or 30%) as an egg replacer were investigated upon the physical properties of cake batter and the quality characteristics of eggless cake. The apparent viscosity of the eggless cake batter decreased as the level of WPC increased, and incorporation of WPC decreased the density of the batter. Photomicrographs of eggless cake batters with WPC showed an increase in the number of air cells and even distribution when compared with the control, indicating a lighter batter. Eggless cake with 20% WPC was rated most highly.

Item Type: Article
Uncontrolled Keywords: AIR-; CAKES-; DENSITY-; EGGS-; PROTEIN-CONCENTRATES; VISCOSITY-; WHEY-; CAKE-BATTERS; QUALITY-; WHEY-PROTEIN-CONCENTRATES
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jul 2008 11:39
Last Modified: 28 Jul 2008 11:39
URI: http://ir.cftri.com/id/eprint/6412

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