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Abstract
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Article Information:
Property Assessment of Sponge Cake Added with Egg Replacer
Yaqiang He, Linlin Wang and Qian Lu
Corresponding Author: Qian Lu
Submitted: March 2, 2015
Accepted: March 14, 2015
Published: August 20, 2015 |
Abstract:
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Chicken egg which is always used in sponge cake production is likely to deteriorate during storage or transportation. This weakness prevents the wide use of chicken egg in sponge cake making. In order to solve this problem, egg replacer has been developed. In this study, effect of egg replacer on the property of sponge cake was analyzed. The result indicated egg replacer could improve the yield rate and specific volume of sponge cake. However, high content of egg replacer would negatively impact the internal structure and sensory property of sponge cake. Based on the result of this research, optimum content of egg replacer in sponge cake is 3.6 g. In the industrial production of sponge cake, different types of wheat flour and additives would be used. The optimum content of egg replacer may be different from the result of this research. Therefore, in the industrial production, the optimum content of egg replacer should be determined based on experiment.
Key words: Egg replacer, property, sponge cake, wheat dough, , ,
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Cite this Reference:
Yaqiang He, Linlin Wang and Qian Lu , . Property Assessment of Sponge Cake Added with Egg Replacer. Advance Journal of Food Science and Technology, (5): 342-345.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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