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Effect of Cream of Tartar Level and Egg White Temperature on Angel Food Cake Quality
Author(s) -
Oldham Anne M.,
Mccomber Diane R.,
Cox David F.
Publication year - 2000
Publication title -
family and consumer sciences research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 1077-727X
DOI - 10.1177/1077727x00292003
Subject(s) - specific gravity , egg white , food science , factorial experiment , mathematics , chemistry , zoology , toxicology , biology , mineralogy , statistics
The effects of amount of cream of tartar, time of cream of tartar addition, and egg white temperature were evaluated with angel food cakes. Two replications of each of 12 treatments were used: factorial combinations of three levels of cream of tartar (representing 1/12, 1/8, or 1/4 tsp per egg white), two times of cream of tartar addition (before beating or at foamy stage), and two egg white temperatures (2° or 22°C). Increased cream of tartar decreased pH; increased specific gravity, cake slice area, and tenderness; and caused whiter interior crumb and darker exterior crust. Cakes made with 22°C (vs. 2°C) egg whites had increased exterior yellow color, decreased specific gravity after flour addition, and decreased preference. Cold egg whites did not decrease cake quality, eliminating the need to warm eggs with attending bacterial risk and decreasing preproduction time.