Studies on the Baking Properties of Egg Constituents

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  • 鶏卵構成成分の製パン性に関する研究
  • ケイラン コウセイ セイブン ノ セイパンセイ ニ カンスル ケンキュウ

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Abstract

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Egg was fractionated into some components and funcional properties and baking properties of each components were estimated. Egg yolk, egg yolk plasma and LDL(Low Density Lipo- protein) indicated highest emulsion activity and highest foam capacity. In baking, breads used hese components also indicated highest loaf volume. And emulsifying properties and foaming properties were totally correlated to the loaf volume of bread.

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