Loading...
Please wait, while we are loading the content...
Similar Documents
Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)
| Content Provider | CSIR - Central Food Technological Research Institute (CFTRI) |
|---|---|
| Author | Prabhasankar, P. Rajiv, Jyotsna Indrani, Dasappa Rao, G. Venkateswara |
| Date of Submission | 2007-01-01 |
| Abstract | Experiments were carried out to compare the properties of sponge cakes made with frozen egg yolks (with and without added pepsin) and fresh egg yolks. It was already known that the addition of pepsin maintains egg yolk in good condition and prevents gelation when yolks are frozen and subsequently thawed. Frozen samples of egg yolk with and without pepsin treatment were thawed overnight and yolk sponge cakes were made from these samples and from fresh egg yolks using a standard recipe and method. The vol, of the resultant cakes were measured and it was found that the pepsin treated egg gave the same vol, of cake as the other samples, but that the untreated frozen egg had gelled and was not distributed uniformly. Variations in the concn. of pepsin did not affect the final cake vol. Thawed egg yolk containing 0.02% pepsin was compared to fresh egg yolk in consistency. Variations in the storage period of pepsin treated and untreated egg yolk did not considerably affect the vol. of cake. Organoleptic evaluation proved that treated yolks produced as acceptable a cake as did untreated eggs. It was decided that pepsin treatment does not affect baking qualities, but does improve handling properties. [See also FSTA (1969) 1 1Q2.] |
| Starting Page | 1254 |
| Ending Page | 1260 |
| Page Count | 7 |
| File Format | |
| ISSN | 09639969 |
| Volume Number | 40 |
| Alternate Webpage(s) | http://ir.cftri.com/13210/ |
| Journal | Food Research International |
| Language | English |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Indian Flat Bread Rheology |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
