Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white

文献类型： 外文期刊

第一作者： Jia, Jie

作者： Jia, Jie;Xiong, Dandan;Bai, Jie;Yuan, Yirong;Song, Qi;Lan, Tian;Tian, Liangjie;Guo, Chunfeng;Liu, Xuebo;Duan, Xiang;Wang, Caixia;Duan, Xiang

作者机构：

关键词： Angel food cake; Flavor; Textural property; Lactic acid fermentation; Egg white

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 164 卷

页码：

收录情况： SCI

摘要： Our recent research revealed that moderate lactic acid fermentation endowed egg white with stronger foaming properties. This inspired us to further investigate the potential application of lactic acid fermented egg white in food system. In this paper, we systematically investigated the flavor and physicochemical properties of angel food cakes prepared by egg white fermented for different times (0, 3, 6 and 9 h). Results proved the utilization of 6 h-fermented egg white decreased the baking loss of cakes. And the flavor profiles of cakes with fermented egg white were significantly improved, resulting from the changed composition of egg white. The lightness, redness and yellowness were higher in cakes with 9 h-fermented egg white compared with control cakes. Meanwhile, the cakes with fermented egg white showed a lower volume and less resilient. These results suggested that fermented egg white could endow angel food cakes with improved aroma, and verified our previous viewpoint that lactic acid fermentation has a potential to be applied in egg products.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序