Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake

Hedayati, S M; Tehrani, Mostafa Mazaheri

doi:10.1002/fsn3.656

Cited by 27 publications

(22 citation statements)

References 27 publications

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“…In Table , the main physical characteristics of batters corresponding to layer and sponge cakes are shown. The batter density is an indicator of the amount of incorporated air and depends on surface tension, viscosity and the type and speed of mixing (Ronda et al ., ; Hedayati & Tehrani, ). The higher aeration of the sponge batter resulted in lower densities than in layer cake batter (threefold lower).…”

Section: Resultsmentioning

confidence: 99%

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Parra

Belorio

Ribotta

et al. 2018

Int J of Food Sci Tech

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Pear pomace (PP) is a by-product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations.Effect of particle size of by-products on cake A. F. Rocha-Parra et al.

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Section: Resultsmentioning

confidence: 99%

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Parra

Belorio

Ribotta

et al. 2018

Int J of Food Sci Tech

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“…Both chroma and hue angle values of cake crust color significantly decreased until 75% chickpea aquafaba addition compare to control cake samples. Crust color of cake is affected Maillard reactions, interaction reducing sugarsamino acids and caramelization reactions of sugars (Hedayati and Tehrani, 2018). According to Rahmati and Tehrani (2014a), the reason for this increase may be due to the higher protein content of the egg than egg substitutions.…”

Section: Resultsmentioning

confidence: 99%

“…Aquafaba is the perfect solution for these diseases. Various studies have been carried out to develop alternative egg substitutes which can be used partially or completely instead of eggs in cake formulations as lentil protein (Jarpa-Parra et al, 2017), pea proteins (Lin et al, 2017b), soybean protein isolates (Lin et al, 2017a), soy milk (Rahmati and Tehrani, 2014a;Hedayati and Tehrani, 2018), whey proteins (Paraskevopoulou et al, 2015), hydrocolloids and emulsifiers (Shao et al, 2015;Rahmati and Tehrani, 2014b). Aquafaba is also known as 'sticky liquid da among the people.…”

Section: Introductionmentioning

confidence: 99%

Possibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation

Aslan

Ertaş

2020

Harran Tarım Ve Gıda Bilimleri Dergisi

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The objective of this study was to determinate the possibility of substituting egg with chickpea aquafaba at different levels (0-25-50-75-100%) in cake formulation and the quality characteristics of cake made with aquafaba. Physical (color analysis, volume index, symmetry index, and uniformity index), chemical (moisture, pH ash, protein) and sensorial properties of the cake samples were evaluated. 25% aquafaba-75% whole egg and 50% aquafaba-50% whole egg mixtures resulted in higher foaming capacity values than whole egg and the other replacement levels of aquafaba. Whole egg and aquafaba gave similar foaming stability values. While the use of up to 25 % aquafaba gave similar volume index values with control cake sample. Using more than 50% aquafaba in cake formulation concluded with an increase in firmness values. 50% aquafaba added cake sample showed desired uniformity index values close to 0.00 mm. Results showed that increasing the aquafaba in the cake samples from 0 to 100% decreased crumb redness. The results of sensory evaluation indicated that samples containing 25% aquafaba were more preferred by panelists.

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“…Height is an important visual characteristic of baked goods, and the menhaden oil (M) and SL‐C cakes had lower height than the shortening cake. Lower height may mean lower stabilization of the air bubbles as the cake expands during baking (Hedayati & Tehrani, ). Fat plays an important part in the incorporation and subsequent stabilization of air cells (Bath, Shelke, & Hoseney, ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Characterization of Yellow Cake Prepared with Structured Lipid Oleogels

Willett

Akoh

2019

Journal of Food Science

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Oleogels were produced using a phytosterol blend of β‐sitosterol/γ‐oryzanol or a blend of sucrose stearate/ascorbyl palmitate (SSAP) as oleogelators. Four lipid phases were compared in oleogel formation for each oleogelator blend: menhaden oil, structured lipid (SL) of menhaden oil and 30 mol% caprylic acid (SL‐C), SL of menhaden oil and 20 mol% stearic acid (SL‐S), and SL of menhaden oil and 14 mol% each of caprylic and stearic acid (SL‐CS). All SLs were produced enzymatically using a recombinant lipase from Candida antarctica as the biocatalyst. Menhaden oil, SL, phytosterol, or SSAP oleogels were evaluated as alternatives to shortening in the preparation of yellow cake in terms of batter and cake physicochemical properties. The shortening, phytosterol, and SSAP oleogel batters exhibited statistically similar specific gravities (0.85). The shortening, and menhaden oil phytosterol and SSAP oleogel batters, exhibited similar Power‐Law values (n: 0.78, k: 31 Pa sn), while all SL (and respective oleogels) batters typically had lower flow index values (n: 0.68 to 0.72), and higher consistency index values (k: 45 to 79 Pa sn). All SL (and respective oleogels) cakes exhibited lower hardness (5 to 8 N) and chewiness (4 to 6 N) than the shortening cake (12 N, 9 N). Menhaden oil and SL‐S phytosterol oleogel cakes, and SL‐CS SSAP oleogel cake, showed similar textural properties to the shortening cake. Both phytosterol and SSAP oleogels were acceptable as zero trans‐fat substitutes for shortening in yellow cake. Practical Application The oleogels in this study may be a suitable replacement for shortening in yellow cake. These oleogels, which contain health beneficial omega‐3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have the potential to lower consumer consumption of total saturated fat when used in foods.

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Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake

Cited by 27 publications

References 27 publications

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Possibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation

Physicochemical Characterization of Yellow Cake Prepared with Structured Lipid Oleogels

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