APPLICATION OF AGED EGG IN ENABLING INCREASED SUBSTITUTION OF SUCROSEBY LITESSE (POLYDEXTROSE) IN HIGH-RATIO CAKES

Previous reports show that replacing sucrose by polydextrose in cakes leads to an elevation of the starch gelatinisation temperature such th at it no longer coincides with the egg protein denaturation transition . It is known that as eggs age, the ovalbumin transforms to S-ovalbumi n with a higher denaturation temperature. Linking these observations l ed to the hypothesis that baking reduced-sugar cakes with aged eggs mi ght bring the starch gelatinisation into proximity of the protein dena turation thereby improving the final texture. Baking trials and instru mental texture evaluations of the resulting high-ratio cakes were carr ied out with fresh egg and egg that had been aged at 37 degrees C for 3, 7 and 14 days. Texture changes that do exist are principally relate d to differences in the cake crumb density and crumb springiness.