Egg replacer in pound cake
Performance of GemProTM 3300 and GemProTM 4400 as Egg Protein Replacer in Pound Cake Manildra Milling Corporation March 23, 2015 Objectives • To partially (50% or 75%) or totally replace (100%) dried whole egg or dried egg white with GemProTM 3300 or GemProTM 4400 wheat protein isolate in pound cake • To characterize the finished baked products and determine the effectiveness of the two wheat protein isolates as egg protein replacer Pound Cake Formula Control GemProTM 3300 GemProTM 4400 Weight, g Weight, g Weight, g Chlorinated Cake Flour 100 100 100 Sugar 76.6 76.6 76.6 Emulsified Cake Shortening 45 45 45 Nonfat Dry Milk 8 8 8 Dried Whole Egg or Dried Egg White 14 0, 3.5, or 7.0 0, 3.5, or 7.0 GemProTM 3300 or GemProTM 4400 0 7.0, 10.5, or 14.0 7.0, 10.5 or 14.0 Double Acting Baking Powder 2.5 2.5 2.5 Water 120 120 120 Ingredients Methods Pound cake formula developed at KSU Wheat Quality Lab. Each treatment was done in duplicates Specific gravity of cake batter was measured Height of the cake in the center of the loaf was measured Crumb was scanned using C-Cell Imaging System to measure number of cells, cell wall thickness and cell diameter • Firmness and elasticity were determined using TA.XT2 Texture Analyzer equipped with a 25-mm cylindrical probe • Photos of cakes were taken • Data was analyzed statistically and significant differences were determined using Tukey test at P<0.05 • • • • • Effect on Batter Specific Gravity and Cake Height Wheat Protein Isolate Levela % Dried Whole Egg Replaced Cake Heightb (cm) Dried Egg White Replaced Cake Heightb (cm) 8.3a Specific Gravityb (g/cc) 0.96ab None (Control) 0 Specific Gravityb (g/cc) 1.00a GemProTM 3300 50 1.01a 8.0a 0.95b 8.0ab GemProTM 3300 75 1.03a 7.9a 0.93b 7.6b GemProTM 3300 100 0.98a 7.9a 0.98ab 7.9ab GemProTM 4400 50 1.00a 8.2a 0.96ab 7.7ab GemProTM 4400 75 1.02a 8.1a 0.96ab 7.8ab GemProTM 4400 100 1.02a 8.1a 1.02a 8.1ab aLevel 8.2a of dried whole egg or dried egg white replaced with GemProTM3300 or GemProTM 4400 bDifferent letters in a column indicate significant differences Effect of Dried Whole Egg Replacement on Crumb Grain Characteristics Wheat Protein Levela Isolate % Dried Whole Egg Replaced Number of Cellsb Cell Diameterb (mm) None (Control) 0 4182a Cell Wall Thicknessb (mm) 0.39c GemProTM 3300 50 3884a 0.40bc 1.97ab GemProTM 3300 75 3580a 0.42ab 2.10ab GemProTM 3300 100 3441a 0.43a 2.35a GemProTM 4400 50 3815a 0.40bc 2.10ab GemProTM 4400 75 3879a 0.41abc 1.99ab GemProTM 4400 100 3798a 0.42ab 2.20ab aLevel of dried whole egg replaced with GemProTM3300 or GemProTM 4400 bDifferent letters in a column indicate significant differences 1.81b Effect of Dried Egg White Replacement on Crumb Grain Characteristics Wheat Protein Levela Isolate % Dried Egg White Replaced Number of Cellsb Cell Diameterb (mm) None (Control) 0 4935a Cell Wall Thicknessb (mm) 0.36d GemProTM 3300 50 4217b 0.39bc 1.74cd GemProTM 3300 75 3448c 0.41ab 2.01bc GemProTM 3300 100 3441c 0.43a 2.35a GemProTM 4400 50 3967bc 0.39bc 1.78c GemProTM 4400 75 3802bc 0.39bc 1.91c GemProTM 4400 100 3798bc 0.42a 2.20ab aLevel of dried egg white replaced with GemProTM3300 or GemProTM 4400 bDifferent letters in a column indicate significant differences 1.49d C-Cell Structure Images of Pound Cake Crumb Dried Whole Egg Replacement C-Cell Structure Images of Pound Cake Crumb Dried Egg White Replacement Effect on Crumb Texture Wheat Protein Isolate Levela % Dried Whole Egg Replaced Dried Egg White Replaced Firmnessb (g) Elasticityb (%) Firmnessb (g) Elasticityb (%) None (Control) 0 856a 53a 1895a 63a GemProTM 3300 50 935a 54a 1389b 62a GemProTM 3300 75 931a 52a 1119b 59b GemProTM 3300 100 824a 48b 824d 48c GemProTM 4400 50 853a 52ab 1409b 61ab GemProTM 4400 75 853a 53a 1035c 59b GemProTM 4400 100 844a 51ab 844d 51c aLevel of dried whole egg or dried egg white replaced with GemProTM3300 or GemProTM 4400 bDifferent letters in a column indicate significant differences Appearance of Pound Cake A – Control (100% dried whole egg) B – 50% dried whole egg replacement with GemProTM 3300 C – 50% dried whole egg replacement with GemProTM 4400 D – 75% dried whole egg replacement with GemProTM 3300 E – 75% dried whole egg replacement with GemProTM 4400 F – 100% dried whole egg replacement with GemProTM 3300 G – 100% dried whole egg replacement with GemProTM 4400 Note: Pound cakes with dried egg white replaced have similar appearance as those with dried whole egg replaced Conclusions Dried Whole Egg Replacement • Replacing 50, 75 or 100% of dried whole egg with either GemProTM 3300 or GemProTM 4400 yielded similar specific gravity of the batter and similar height of the baked cake compared to the control pound cake containing 100% dried whole egg in the formula Conclusions (Cont.) Dried Whole Egg Replacement • Replacing 50, 75 or 100% of dried whole egg with GemProTM 4400 produced similar number, thickness or diameter of cells as the control cake • Replacing 50 or 75% of dried whole egg with GemProTM 3300 did not affect cell number, thickness or diameter. However, at 100% replacement, cell wall thickness and diameter were greater than the control cake indicating the air cells may have coalesced Conclusions (Cont.) Dried Whole Egg Replacement • Replacing 50, 75 or 100% of dried whole egg with either GemProTM 3300 or GemProTM 4400 yielded cake with similar firmness and elasticity as the control cake. An exception is GemProTM 3300 at 100% replacement wherein the cake is less elastic than the control cake and cakes containing lower levels of GemProTM 3300 Conclusions Dried Egg White Replacement • Replacing 50, 75 or 100% of dried egg white with either GemProTM 3300 or GemProTM 4400 yielded similar specific gravity of the batter and similar height of the baked cake compared to the control containing 100% dried egg white in the pound cake formula Conclusions (Cont.) Dried Egg White Replacement • Replacing 50, 75 or 100% of dried egg white with either GemProTM 3300 or GemProTM 4400 exhibited a decreased number of cells, thicker cell walls and larger diameter presumably as a result of air cells coalescing in the batter. In general, there did not appear to be a difference in crumb grain cell characteristics between cakes made from GemProTM 3300 or GemProTM 4400 Conclusions (Cont.) Dried Egg White Replacement • Replacing 50, 75 or 100% of dried egg white with either GemProTM 3300 or GemProTM 4400 yielded tender cakes (lower firmness) and lower elasticity compared to the control cake. An exception is GemProTM 3300 and GemProTM 4400 at 50% replacement level wherein the elasticity of the cake is similar to the control cake
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