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

• Published in: Journal of food process engineering 2019-04, Vol.42 (2), p.n/a
• Main Authors: Uysal, Reyhan Selin, Sumnu, Gulum, Boyaci, Ismail Hakki
• Format: Magazinearticle
• Language: English
• ISSN: 0145-8876; 1745-4530
• DOI: 10.1111/jfpe.12977

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 °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 cm3/g) of the baked cakes because of having less volume and a stiffer structure of heat‐treated LWE batter. Practical applications Egg is the most essential ingredient in cake production due to its functional properties in the formation of foam. Therefore, egg quality is highly critical to achieve desired cake quality. Recently, usage of liquid egg instead of shell egg has been increased because of its ease of use and microbial quality. However, use of liquid egg may degrade the physical quality of cake due to pasteurization process during liquid egg production. Heat treatment may cause a destructive effect on foaming properties of egg proteins resulted in less fluffy cake. Poor quality product leads to customer dissatisfaction and reduction in consumer demand. Therefore, it is important to reveal negative effects of heat‐treated liquid egg on the quality of baked cake. In this study, the effects of heat‐treated liquid whole egg on rheological properties of cake batter and quality characteristics of sponge cake was demonstrated.