THE USE OF REFRACTANCE WINDOW-DRIED EGG POWDER IN CAKE PRODUCTION

Year 2023, Volume: 48 Issue: 5, 963 - 971, 15.10.2023

Zeynep Tuğçe Akdağ , Zeynep Elif Çatalyıldız , Hümeyra Çetin Babaoğlu , Sultan Arslan Tontul

https://doi.org/10.15237/gida.GD23069

Abstract

The study aimed to evaluate the use of refractance window-dried egg powders in cake production. It was found that liquid egg white (WL) resulted in the lowest batter density of 1.05 g/mL, followed by egg white powder (WP) at 1.16 g/mL. The highest specific volume was determined in WL samples at 2.71 ml/g, followed by WP samples at 2.46 mL/g. In addition, the use of powdered eggs reduced baking loss but also caused a decrease in the crumb lightness value. Furthermore, the usage of WP had a positive effect on the hardness value of cake samples, which decreased from 884.01 g to 720.53 g. Finally, the alternative use of egg powder had a positive effect on crumb appearance, increasing both cell count and total cell area. Therefore, the incorporation of powdered eggs by refractance window drying instead of liquid eggs in cake production can be considered an applicable approach due to the various benefits it offers.

Keywords

techno-functional properties, egg powder, refractance window drying, cake

Supporting Institution

TÜBİTAK

Project Number

1919B012110225

Thanks

This research was supported financially by the Scientific and Technological Research Council of Turkey (TUBITAK project no: 1919B012110225). The authors also thank to Dr. İsmail Tontul for help in the production of egg powders.

KIRINIM PENCERELİ KURUTUCU İLE ÜRETİLMİŞ TOZ YUMURTANIN KEK ÜRETİMİNDE KULLANIMI

Abstract

Bu çalışmanın amacı, kırınım pencereli kurutma ile kurutulmuş yumurta tozlarının kek üretiminde kullanımının araştırılmasıdır. Çalışmada, en düşük hamur yoğunluğunun 1.05 g/mL ile sıvı yumurta akı (SYA) kullanılarak üretilen keklerde elde edildiği ve bunu 1.16 g/mL ile yumurta akı tozu (TYA) kullanılan kek örneklerinin takip ettiği bulunmuştur. En yüksek özgül hacim 2.71 ml/g ile SYA örneklerinde belirlenirken, bunu 2.46 mL/g ile TYA örnekleri izlemiştir. Buna ek olarak, toz yumurta kullanımı pişme kaybını azaltmış, ancak aynı zamanda kabuk parlaklık değerinde bir düşüşe neden olmuştur. Ayrıca, TYA kullanımının kek örneklerinin sertlik değeri üzerinde olumlu bir etkisi olmuş ve 884.01 g değerinden 720.53 g değerine düşmüştür. Son olarak, yumurta tozunun alternatif kullanımı, hem gözenek sayısını hem de toplam gözenek alanını artırarak kek içi görünümü üzerinde olumlu bir etkiye sahip olmuştur. Bu nedenle, kek üretiminde sıvı yumurta yerine kırınım pencere ile üretilmiş toz yumurta kullanımı, sunduğu çeşitli faydalar nedeniyle uygulanabilir olarak değerlendirilebilir.

Keywords

Kek kalite özellikleri, toz yumurta, kırınım pencereli kurutma, kek

Project Number

1919B012110225

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