Abstract
SummaryYolk plasma has been examined before and after (a) freeze‐thaw gelation and (b) heat‐setting at 62·5°C for aggregation states by gel filtration and electron microscopy and for its performance in standard Madeira cake baking. Frozen and thawed plasma consists predominantly of large aggregated species of lipoprotein particles. Heat set plasma has a lower degree of aggregation than frozen and thawed samples. It is richer in aggregated species than untreated plasma. The aggregation state is not readily reversed by egg white and/or sucrose The degree of aggregation does not appear to affect the baking performance of plasma. Implications of this finding are discussed in terms of possible relationship of lipoprotein size distribution to baking function.
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