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Dried albumen: Removal of sugar by yeast before drying
Author(s) -
Hawthorne J. R.
Publication year - 1950
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740010703
Subject(s) - yeast , food science , sugar , fermentation , significant difference , chemistry , egg albumen , biochemistry , mathematics , statistics
Abstract A procedure for preparing stable dried albumen is described. The egg white, before drying, is freed from the naturally occurring glucose by yeast fermentation and from yeast by centrifuging. Laboratory tests showed little or no difference between the best experimental samples and samples of commercial, bacterially fermented albumen. This result was confirmed by tests carried out under commercial bakery conditions.