Abstract
This study compared hen, duck and ostrich eggs on the physicochemical characteristics of sponge cakes. Hen egg white exhibited a higher overrun and foam stability. The sponge cakes elaborated with hen eggs provided softer texture, higher volume and higher overall acceptability, despite duck egg white had higher foam stability than that of ostrich egg white, whereas duck egg gave harder cake texture than that of ostrich. Sponge cakes made from hen and ostrich eggs had higher L value, while cakes made from duck egg had significantly higher b value indicating a more yellow color tome. Sensory evaluation showed that the cakes made from hen egg possessed best quality and acceptability.
Highlights
As a tourism industry, leisure farms are far more expanded in Taiwan over the past 10 years
It is generally admitted that hen egg white present an excellent formability, but the studies related to the foamability and the foam stability of the other domestic bird, duck and ostrich egg white and their cake texture are relatively scare
The present results indicated that much higher percentage of egg yolk was measured for duck egg
Summary
Leisure farms are far more expanded in Taiwan over the past 10 years. The foamability and foam stability of hen egg white have been widely studied in the literatures. When the cake batter is heated, some of the egg proteins start to coagulate at a relatively low temperature around 57°C, to set the foam batter structure; but the batter keep its elasticity and all of the proteins will not throughout coagulate until the cake structure has expanded and developed into its final form at about 82°C [5]. It is generally admitted that hen egg white present an excellent formability, but the studies related to the foamability and the foam stability of the other domestic bird, duck and ostrich egg white and their cake texture are relatively scare. Duck and ostrich eggs remain far less studied in the baking industry than hen eggs. A comparison of the physicochemical properties of hen, duck and ostrich egg and the qualities of their baking product still lacks in the literature. The purpose of this work is to gain a briefly understanding of the role of different kind of eggs on the physicochemical characteristics of sponge cakes and to highlight similarities and differences among hen, duct and ostrich egg resulting from whipping and baking process
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