Effect of Proteins on Quality of Sponge Cakes

Abstract

Effect of the addition of egg white (EW), egg albumin (EA) and soy protein isolate (SPI) on quality of sponge cakes was studied in relation to their concentration. With the increase of protein concentration, air content of batter decreased and viscosity increased in all cases. This tendency was more remarkable in SPI than in EW or EA. Specific volume of the SPI-cakes decreased progressively with increasing protein concentration, while that of EW-or EA-cakes had the maximum value at 7.5% of protein concentration. Through factor analysis, it was suggested that the correlation between attribute in sensory and instrumental evaluation of the EW-cakes was one-dimentioral and texture of the cakes was perceived as a relatively simple system. On the contrary, that of the EA-and SPI-cakes was two-dimentional and texture of the cakes was perceived as a complex system.