Several investigators have shown that the length of storage of eggs affects the ability of the egg white to produce a stable foam. Angel food cakes hare been used as a means of measuring the critical factor, albumen quality. Burke and Niles ( 5 ) observed that the volumes of angel food cakes prepared with fresh eggs varied throughout the year. When the rolumes of the cakes were plotted against the season, they found a maximum volume in February, a leveling off during March, and then a steady decline through August. I n order t o be strictly fresh for the best baking qualities, eggs should not be stored at room temperature [approximately iO0F.(21"C.)] for more than 4 days, according to Barmore (1). Deleterious changes appeared in the older eggs which caused the cakes t o have smaller volumes than those made with the fresh eggs. Refrigeration, howerer, seemed t o be satisfactory in maintaining egg quality up to 2 weeks. Lee (13) found that it is the rise in p H or the concomitant carbon dioxide loss that causes the egg white t o become watery.MacDonnell, Lineweaver, and Feeney (15) showed that small amounts (less than 50 p.p.m.) of reducing agents, such as thioglycol, hydrogen sulfide, and sulphur dioxide not only caused egg white to thin but also caused The yolk to simulate a deteriorated appearance. They postulated that the mechanism of the nonmicrobial deterioration of shell eggs involves reduction of the S-S bonds in mucin. I n studying methods for measuring the increased volume and stability of beaten egg white, Henry and Barbour ( 1 0 ) found a greater volume was obtained with a p H above 8.0 but an increased stability of the egg white structure mas obtained below this pH. Eahlenberg (11) held eggs a t a temperature of 86"F.(30°C.) for from 4 hours t o 6 days. When tested in Icakes, the eggs held f o r the longest storage period resulted in increased shrinkage of the cakes. The method used in blending egg white samples Kas found to influence cake volume by MacDonnell et al. (14). They found when using homogenizing pressures of from 1500 to 4600 p.s.i. there was a definite and increasing deleterious effect on viscosity of the egg rrhite and of the volume of angel food cakes.
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