Abstract
Effects of adding silky fowl egg albumen in breadmaking
Highlights
Introduction report our findingsSilky fowl are a breed of chicken that have been designated a natural treasure in Japan
We studied the sitological effects of Silky fowl egg whites on various aspects of breadmaking
A set amount of albumen fraction harvested from each type of egg was added to dough during mixing
Summary
Silky fowl are a breed of chicken that have been designated a natural treasure in Japan. Throughout the Asian continent, silky fowl and their eggs are used in medicinal cooking. A modern scientific approach has only recently been applied to determine their medicinal, chemical, and biochemical components [1-6]. Almost no sitological or nutritional studies have been conducted on silky fowl eggs. We previously studied silky fowl eggs from a sitology perspective, examining a variety of phenomena induced during bread fermentation and baking, and reported new findings based on these studies [7-12]. Most of the studies focused on fat as the main nutritional ingredient, and the sitological functional properties of silky fowl egg albumen have yet to be determined
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