The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting

The main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air–liquid interface stability in the batter. There is a consumer trend to avoid foods containing such additives. We here reasoned that egg yolk may b...

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Detalles Bibliográficos
Autores principales: Pycarelle, Sarah C., Bosmans, Geertrui M., Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7825502/
https://www.ncbi.nlm.nih.gov/pubmed/33419205
http://dx.doi.org/10.3390/foods10010107

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7825502/
https://www.ncbi.nlm.nih.gov/pubmed/33419205
http://dx.doi.org/10.3390/foods10010107

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