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

被引：30
|
作者：
Jyotsna, R. [1 ]
Manohar, R. Sai [1 ]
Indrani, D. [1 ]
Rao, G. Venkateswara [1 ]
机构：
[1] Cent Food Technol Res Inst, Flour Milling Baking & Confectionery Technol Dept, Mysore 5301, Karnataka, India
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2007年 / 10卷 / 03期
关键词：
eggless cake; whey protein concentrate; light microscopy; eggless cake batter; viscometry;
D O I：
10.1080/10942910601048986
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effect of substitution of wheat flour with whey protein concentrate (WPC) at the level of 10, 20, and 30% as an egg replacer and its influence on physical properties of cake batter and quality characteristics of eggless cake were studied. The apparent viscosity of the eggless cake batter decreased with the increase in the level of WPC. The evaluation of eggless cake batter for density showed that incorporation of WPC decreased the batter density. The photomicrographs of eggless cake batters with WPC showed an increase in number of air cells and even distribution when compared with the control indicating lighter batter. Eggless cake with 20% WPC was rated the best.
引用
收藏
页码：599 / 606
页数：8
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