Abstract
Potassium chloride value, refractometric value, the fluorescence of defatted egg powder in 10% potassium chloride, and the fluorescence of untreated dried material correlated equally well with the foaming volume of a mixture of dried egg, sugar, and water, and with the loaf volume of the sponge cake prepared from the powder (| r |) values from.81 to.90). A significantly closer relationship was observed between foaming volume and loaf volume (r =.96). Since foaming volume was more precise and easier to determine than baking volume, it was concluded that foaming volume was a more desirable test of baking quality.
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