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Studies on the functional properties of frozen egg yolk in yolk sponge cake.

Reddy, M. S. and Panda, B. and Mahadevan, S. and Kumar, S. and Rao, R. J. (1969) Studies on the functional properties of frozen egg yolk in yolk sponge cake. Indian Food Packer, 23 (1). 11-13, 2 ref..

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Abstract

Experiments were carried out to compare the properties of sponge cakes made with frozen egg yolks (with and without added pepsin) and fresh egg yolks. It was already known that the addition of pepsin maintains egg yolk in good condition and prevents gelation when yolks are frozen and subsequently thawed. Frozen samples of egg yolk with and without pepsin treatment were thawed overnight and yolk sponge cakes were made from these samples and from fresh egg yolks using a standard recipe and method. The vol, of the resultant cakes were measured and it was found that the pepsin treated egg gave the same vol, of cake as the other samples, but that the untreated frozen egg had gelled and was not distributed uniformly. Variations in the concn. of pepsin did not affect the final cake vol. Thawed egg yolk containing 0.02% pepsin was compared to fresh egg yolk in consistency. Variations in the storage period of pepsin treated and untreated egg yolk did not considerably affect the vol. of cake. Organoleptic evaluation proved that treated yolks produced as acceptable a cake as did untreated eggs. It was decided that pepsin treatment does not affect baking qualities, but does improve handling properties. [See also FSTA (1969) 1 1Q2.]

Item Type: Article
Uncontrolled Keywords: PEPSIN-; Pepsin treated frozen egg yolk in sponge cake; EGG-YOLK; CAKES-
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: 17 Jun 2014 07:10
Last Modified: 17 Jun 2014 07:10
URI: http://ir.cftri.com/id/eprint/7386

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