Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters
Sponge cakes containing total substitution of whole egg with egg yolk had the largest volume, best texture, highest moisture, colour and flavour compared with all other cakes. Cakes made with total substitution of other proteins had smaller volumes than the control, while those made with egg white h...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Wiley
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39548/ http://psasir.upm.edu.my/id/eprint/39548/1/Effects%20of%20protein%20from%20different%20sources%20on%20the%20characteristics%20of%20sponge%20cakes%2C%20rice%20cakes%20%28apam%29%2C%20doughnuts%20and%20frying%20batters.pdf |
| _version_ | 1848849172808073216 |
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| author | Mohamed, Suhaila Md Lajis, Siti Mawar Abdul Hamid, Norhashimah |
| author_facet | Mohamed, Suhaila Md Lajis, Siti Mawar Abdul Hamid, Norhashimah |
| author_sort | Mohamed, Suhaila |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Sponge cakes containing total substitution of whole egg with egg yolk had the largest volume, best texture, highest moisture, colour and flavour compared with all other cakes. Cakes made with total substitution of other proteins had smaller volumes than the control, while those made with egg white had the lowest moisture. Cakes made with whey powder had the tenderest texture. Doughnuts made with protein other than gluten had reduced oil absorption compared with the control. Doughnuts containing whey or skimmed milk had the most desirable flavour; this may be attributed to the presence of lactose. Gluten doughnuts were most disliked because of their hard texture and pale colour. Doughnuts made with total substitution of whole egg with egg white had good texture and low oil absorption. Skimmed milk powder was best for the expansion and texture of chemically leavened rice cakes (apam), while egg white produced the best expansion for yeast-leavened rice cakes, compared with the other proteins studied. The protein that produced the most desirable textures in yeast-leavened rice cakes in order of merit were skimmed milk powder, egg white and egg yolk.
Whey, skimmed milk powder and gluten helped improve the crispiness of frying batters. Ovalbumin did not affect the crispiness but significantly reduced the oil absorption of the frying batters. Addition of proteins other than whey and ovalbumin, increased the oil absorption of frying batters. |
| first_indexed | 2025-11-15T09:46:10Z |
| format | Article |
| id | upm-39548 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:46:10Z |
| publishDate | 1995 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-395482015-08-10T04:38:29Z http://psasir.upm.edu.my/id/eprint/39548/ Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters Mohamed, Suhaila Md Lajis, Siti Mawar Abdul Hamid, Norhashimah Sponge cakes containing total substitution of whole egg with egg yolk had the largest volume, best texture, highest moisture, colour and flavour compared with all other cakes. Cakes made with total substitution of other proteins had smaller volumes than the control, while those made with egg white had the lowest moisture. Cakes made with whey powder had the tenderest texture. Doughnuts made with protein other than gluten had reduced oil absorption compared with the control. Doughnuts containing whey or skimmed milk had the most desirable flavour; this may be attributed to the presence of lactose. Gluten doughnuts were most disliked because of their hard texture and pale colour. Doughnuts made with total substitution of whole egg with egg white had good texture and low oil absorption. Skimmed milk powder was best for the expansion and texture of chemically leavened rice cakes (apam), while egg white produced the best expansion for yeast-leavened rice cakes, compared with the other proteins studied. The protein that produced the most desirable textures in yeast-leavened rice cakes in order of merit were skimmed milk powder, egg white and egg yolk. Whey, skimmed milk powder and gluten helped improve the crispiness of frying batters. Ovalbumin did not affect the crispiness but significantly reduced the oil absorption of the frying batters. Addition of proteins other than whey and ovalbumin, increased the oil absorption of frying batters. Wiley 1995-07 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39548/1/Effects%20of%20protein%20from%20different%20sources%20on%20the%20characteristics%20of%20sponge%20cakes%2C%20rice%20cakes%20%28apam%29%2C%20doughnuts%20and%20frying%20batters.pdf Mohamed, Suhaila and Md Lajis, Siti Mawar and Abdul Hamid, Norhashimah (1995) Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters. Journal of the Science of Food and Agriculture, 68 (3). pp. 271-277. ISSN 0022-5142; ESSN: 1097-0010 |
| spellingShingle | Mohamed, Suhaila Md Lajis, Siti Mawar Abdul Hamid, Norhashimah Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters |
| title | Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters |
| title_full | Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters |
| title_fullStr | Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters |
| title_full_unstemmed | Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters |
| title_short | Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters |
| title_sort | effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters |
| url | http://psasir.upm.edu.my/id/eprint/39548/ http://psasir.upm.edu.my/id/eprint/39548/1/Effects%20of%20protein%20from%20different%20sources%20on%20the%20characteristics%20of%20sponge%20cakes%2C%20rice%20cakes%20%28apam%29%2C%20doughnuts%20and%20frying%20batters.pdf |