INVESTIGATIONS FOR EVALUATING THE BAKING QUALITY OF EGGS

In three trials with eggs of laying hybrids in full production there w ere measured the parameters for egg quality as well as the criterions volumen, spez. volumen and slice area of the three cakes' types stir c ake (for whole egg), biskuit (for yolk) and baiser (for albumen). The material was also belonging to three different sizes and three differe nt ages of the eggs. As result the great importance of the eggs' age f or the baking quality could be confirmed. Elder eggs can be prefered f or baking purposes. In missing the age of the egg one can also use the pH-value and the dry matter content for a prediction of the baking qu ality. The respective simple and multiple correlations are shown in ta bles.