Khalilian Movahhed Mohammad, Mohebbi Mohebbat, Koocheki Arash, Milani Elnaz
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
Department of Food Processing, Iranian Academic Center for Education Culture and Research, Mashhad, Iran.
J Food Sci Technol. 2016 Nov;53(11):3894-3903. doi: 10.1007/s13197-016-2373-y. Epub 2016 Nov 16.
The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin were used to bake eggless cakes, containing 8% (w/w) WPC. The response surface analysis was applied to study the effect of emulsifiers on the eggless cake properties. The emulsifiers, individually and interactively, improved the properties of the eggless cakes significantly. The PGE and DMG decreased the batter density, however lecithin increased it. All emulsifiers increased the porosity and volume of the eggless cakes, but decreased the hardness and gumminess of crumb and improved the sensory acceptance. The indices used for optimization of formulation were water activity, moisture content, hardness, gumminess, volume, porosity and total acceptance. The optimum quality of the eggless cake can be achieved from a combination of 0.5 PGE, 0.25 DMG and 0.5% lecithin. The experimental and predicted responses of the optimized eggless cake had a good resemblance.
评估了用浓缩乳清蛋白（WPC）完全替代鸡蛋蛋白以及不同乳化剂对品质改善的可能性。使用了三种乳化剂，包括聚甘油酯（PGE）、蒸馏单甘酯（DMG）和卵磷脂来烘焙含8%（w/w）WPC的无蛋蛋糕。应用响应面分析来研究乳化剂对无蛋蛋糕特性的影响。乳化剂单独或相互作用均显著改善了无蛋蛋糕的特性。PGE和DMG降低了面糊密度，然而卵磷脂则提高了面糊密度。所有乳化剂均增加了无蛋蛋糕的孔隙率和体积，但降低了面包屑的硬度和黏性，并提高了感官接受度。用于配方优化的指标有水活性、水分含量、硬度、黏性、体积、孔隙率和总体接受度。无蛋蛋糕的最佳品质可通过0.5% PGE、0.25% DMG和0.5%卵磷脂的组合实现。优化后的无蛋蛋糕的实验响应和预测响应具有良好的相似性。
