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The role of egg yolk lipoproteins in fatless sponge cake making
Author(s) -
Graham Gillian E.,
Kamat Virendra B.
Publication year - 1977
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.2740280106
Subject(s) - destabilisation , yolk , sucrose , plasma lipoprotein , chemistry , lipoprotein , food science , biochemistry , biology , cholesterol , psychology , social psychology
The question of lipid release and destabilisation of egg yolk lipoproteins has been examined (a) as a function of temperature in the absence and presence of sucrose and (b) during the fatless sponge cake making. Accessibility of lipids to n ‐hexane was used as a criterion of lipoprotein destabilisation. Yolk plasma is more susceptible to lipoprotein destabilisation than whole yolk at high sucrose concentrations between 70 and 100°C. During baking, yolk lipoproteins are destabilised in a random manner with over 40% of the lipids being released towards the finishing stages of cake structure development. The lipid release does not become significant until 110°C, rises sharply above 110–120°C and appears to correlate with water loss. It is predominant in regions nearer the cake periphery and in the final stages of cake structure development.