Batter and Product Quality of Eggless Cakes Made of Different Types of Flours and Gums
2015
Shao, Yi‐Yuan | Lin, Kuan‐Hung | Chen, Yung‐Hsin
The study aimed to evaluate the batter and product quality of eggless cake under the combination of three types of wheat flours and two types of hydrocolloids including carboxymethyl cellulose (CMC) and xanthan (Xan). An eggless cake formula was established using whey protein concentrate, soybean oil and emulsifiers to substitute for the protein in egg white and the oil and lecithin in egg yolk. Wheat flour with higher protein content decreased batter viscosity and pH, increased batter‐specific gravity and made eggless cakes with higher water activity, firmness, cohesiveness and resilience, but with lower baking loss, pH and springiness. Eggless cakes with hydrocolloids had higher batter viscosity and specific gravity compared with controls. Xan made cakes with the lowest baking loss and highest water activity and firmness. CMC‐prepared cakes exhibited the lowest firmness but had the highest springiness and resilience. Optimum eggless cakes were made from Xan cake flour and CMC bread flour. PRACTICAL APPLICATIONS: The use of vegetable proteins for total replacement of eggs in cake formulations is in demand for the consumers with specific dietary needs or restrictions. However, the high quality of eggless cake is still a major challenge for the baking industry. Decreased quality of eggless cake is frequently associated with lower foam ability and stability of whey proteins, and weaker crumb structure as well, resulting in cake collapse or smaller volume and coarse crumb. In the study, whey protein was used to totally replace egg white as foaming reagent. The combination of wheat flour and hydrocolloid could increase batter viscosity to retain bubbles during the early stage of baking, and improve the strength of crumb structure, leading to the high quality of eggless cakes.
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