Factors Influencing the Effects of Heat Treatment on the Leavening Power of Egg White

Functional properties of proteins in foods: A survey

“…The foaming of egg albumin and the factors influencing it, i.e., protein concentration, beating speed, duration and temperature, pH, salts, sugar, and type of beater used, have been extensively studied. 30 ' 33) 34> 84> 1 0 8 , 1 1 7 , 1 3 7 , 1 4 7 , 2 0 2 , 2 7 8 , 2 8 2 , 2 9 1 , 3 0 2 , 3 9 2 , 402 All of these variables interact in determining the performance, i.e., foam volume and stability, of egg albumin, and of course, they are also operative in the case of other foaming proteins.…”

“…If beating is excessive, the intervacuolar membranes may be too weak to withstand thermal expansion; thus rupture occurs and low volume results; if beating is inadequate, too little air is enclosed in the foam and a low volume, tougher-textured cake results. Many other factors which affect the foaming may impinge on the overall performance, as detailed by Slosberg, 402 Forsythe and Bergquist, 14 7 MacDonnell, 278 and Barmore. 34 Thus, while volume of angel food cake is a practical test for foaming, it is not a routinely reproducible method for research.…”

Seasonal Variations in Quality of Eggs as Measured by Physical and Functional Properties

“…On these, albumen index (Wilhelm and Heiman, 1936), albumen score (Van Wagenen and Wilgus, 1935), yolk index (Sharp and Powell, 1930), yolk color (Heiman and Carver, 1935) and pH of the albumen using glass electrodes were measured. These eggs were used for preparing angel food cakes (Slosberg, Hanson, Stewart and Lowe, 1948). The angel food cakes were evaluated by measuring volume (Binnington and Geddes, 1938), penetration (King, Morris and Whiteman, 1936), flavor, texture and grain by a sensory panel.…”

Relationship of Candled Quality of Eggs to Other Quality Measurements

“…Eight-egg samples of albumen were homogenized (Harns et al, 1953) for angel food cakes using the formula of Slosberg et al (1948). Cake volume was measured by seed displacement method of Binnington and Geddes (1938).…”