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

Abstract

The 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 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. Practical applicationsEgg is the most essential ingredient in cake production due to its functional properties in the formation of foam. Therefore, egg quality is highly critical to achieve desired cake quality.Recently, usage of liquid egg instead of shell egg has been increased because of its ease of use and microbial quality. However, use of liquid egg may degrade the physical quality of cake due to pasteurization process during liquid egg production. Heat treatment may cause a destructive effect on foaming properties of egg proteins resulted in less fluffy cake. Poor quality product leads to customer dissatisfaction and reduction in consumer demand. Therefore, it is important to reveal negative effects of heat-treated liquid egg on the quality of baked cake. In this study, the effects of heat-treated liquid whole egg on rheological properties of cake batter and quality characteristics of sponge cake was demonstrated.

Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream

“…Pseudo‐plastic behavior, which presents a decrease in apparent viscosity depending on the increase in shear rate, was observed from all cream formulations as can be seen in Figure (Song, Kim, & Chang, ). Although all cream formulations did not contain flour as an ingredient, the flow behaviors of all cream formulations (pseudo‐plastic behavior, n < 1) were consistent with the results given in previous researches (Arozarena, Bertholo, Empis, Bunger, & Sousa, ; Baixauli, Sanz, Salvador, & Fiszman, ; Latha, Bhat, & Bhattacharya, ; Ronda, Oliete, Gómez, Caballero, & Pando, ; Turabi et al, ; Uysal et al, ).…”

“…An overall increase from 0.54 to 0.76 was observed in n value as the applied pasteurization parameters were increased. In another study, a significant change was obtained between the flow behavior indexes ( n , from 0.59 to 0.52) of cake batters (containing untreated and heat‐treated LWE) (Uysal et al, ). Ma et al () reported that heat treatment caused an increase in apparent viscosities of frozen egg white (from 0.43 to 0.52) and frozen egg yolk (from 6.94 to 10.38).…”

“…The high pasteurization process of LWE at 64°C for 5 min and 68°C caused a significant difference in the consistency of cream. Uysal et al () reported that heat treatment of LWE lead to a change in consistency index ( K , from 37.66 to 56.94 Pa.s n ) of cake batter (containing untreated and treated LWE at different parameters). In another study, heat treatment caused an increase not statistically significant in consistency index (from 0.66 to 0.69) of frozen egg white and caused a decrease (from 0.55 to 0.43) frozen egg yolk (Ma et al, ).…”

“…Lin et al () also reported that the batter viscosity has an important role in the final volume of the cake, as a viscous batter capable of retaining the gas bubbles diffusing out of the batter during baking. As can be seen in many studies, cake batter properties (specific gravity and viscosity) were firstly examined to obtain previous knowledge of cake quality, and the relation between the batter properties and baking performance was exhibited (Baixauli et al, ; Lin et al, , ; Ronda et al, ; Turabi et al, ; Uysal et al, ). This information is crucial for food producers so that they have an idea about the quality of the cake before baking.…”

“…The relation between heat treatment and foaming ability of egg proteins (especially for albumen proteins) has been the subject of many studies (Hatta, Hagi, & Hirano, 1996;Stadelman & Cotterill, 1994;Tsutsui, 1988;Van der Plancken, Van Loey, & Hendrickx, 2007). In addition, Uysal, Sumnu, and Boyaci (2019) studied the effect of pasteurized liquid egg on rheological properties of cake batter and cake quality. In general, foaming functions such as foaming capacity of egg have been determined using a conventional method which measures foam and liquid volumes of beaten egg in graduated cylinder (Lomakina & Mikova, 2006;Tsutsui, 1988;Were, Hettiarachchy, & Kalapathy, 1997).…”