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Effects of irradiated egg white on the quality of angel food cake  

이경애 (순천향대학교 응용과학부)
이윤진 (순천향대학교 응용과학부)
양재승 (한국원자력연구소)
Publication Information
Korean journal of food and cookery science / v.18, no.1, 2002 , pp. 30-33 More about this Journal
Abstract
The quality of an angel food cake prepared with albumen of irradiated eggs was investigated. Fresh shell eggs were irradiated at various doses up to 3 kGy. Egg white from irradiated eggs decreased the specific gravity and increased the pH of cake batter. The specific volume and expansion ratio of the cake increased by the use of albumen from irradiated eggs. Egg white from irradiated eggs made the crust color of cake darker, more reddish and yellowish. The textural characteristics of the cake were also affected by irradiation. Irradiation caused a decrease in hardness, gumminess and brittleness and an increase in cohesiveness and springiness. Overall, egg white from irradiated eggs apeared to make an angel food cake softer than that of non-irradiated egg white.
Keywords
angel food cake; irradiation; egg white; physical characteristics; textural characteristics;
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