Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake

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dc.contributor.authorUysal, Reyhan Selin
dc.contributor.authorŞumnu, Gülüm
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2024-06-13T20:18:17Z
dc.date.available2024-06-13T20:18:17Z
dc.date.issued2019
dc.departmentFakülteler, Mühendislik Fakültesi, Makine Mühendisliği Bölümü
dc.description.abstractThe aim of the present study is to investigate the effects of heat-treated liquid whole egg (LWE) on cake batter rheology (shear rate-viscosity and shear rate-shear stress) and quality characteristics (moisture loss, color, porosity, texture, and specific volume) of baked cakes. LWE was pasteurized at different levels which were 60-68 degrees C for 2 and 5 min. Cake batter and baked cakes were prepared using both untreated and treated LWE, and rheological properties and quality characteristics were measured, respectively. Flow behavior index (n) and consistency index (K) of the control batter group were found significantly different from the treated LWE cake batters. Heat treatment of LWE showed an unfavorable effect on porosity (decrease from 59% to 49%), hardness (increase from 1.1 to 1.4 N), and specific volume (decrease from 3.6 to 3.4 cm(3)/g) of the baked cakes because of having less volume and a stiffer structure of heat-treated LWE batter.
dc.identifier.doi10.1111/jfpe.12977
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85058984681
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpe.12977
dc.identifier.urihttps://hdl.handle.net/11501/1304
dc.identifier.volume42
dc.identifier.wosWOS:000463973800020
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorUysal, Reyhan Selin
dc.institutionauthorid0000-0003-0028-7286
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Process Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectXanthan Gum
dc.subjectWhite
dc.subjectProtein
dc.subjectYolk
dc.subjectPasteurization
dc.subjectTexture
dc.titleEffects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake
dc.typeArticle

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