Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians

•The potentiality of using soy protein as egg replacers for cakes was evaluated.•Baking additives improved the physical quality of batter and eggless cakes.•Porous nanostructures in glutenin were important to the final quality of cakes.•Soy protein is a promising egg replacer with the aid of 1% mono...

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Bibliographic Details
Published in:Food chemistry 2017-08, Vol.229, p.663-673
Main Authors: Lin, Muyang, Tay, Siang Hong, Yang, Hongshun, Yang, Bao, Li, Hongliang
Format: Article
Language:English
Subjects:
Atomic force microscopy (AFM)
Batter
Eggless cake
Eggs - analysis
Emulsifier
Fourier transform infrared spectroscopy (FTIR)
Ingredient substitution
Microscopy, Atomic Force - methods
Polysaccharides - chemistry
Soybean protein isolate
Soybean Proteins - chemistry
Spectroscopy, Fourier Transform Infrared - methods
Starch
Vegetarians
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Summary:•The potentiality of using soy protein as egg replacers for cakes was evaluated.•Baking additives improved the physical quality of batter and eggless cakes.•Porous nanostructures in glutenin were important to the final quality of cakes.•Soy protein is a promising egg replacer with the aid of 1% mono, diglycerides. To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08cm3/g, 0.95 vs. 1.03, 319.8 vs. 376.1g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100–200nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.02.132