EFFECTS OF PROTEIN FROM DIFFERENT SOURCES ON THE CHARACTERISTICS OF SPONGE CAKES, RICE CAKES (APAM), DOUGHNUTS AND FRYING BATTERS

Sponge cakes containing total substitution of whole egg with egg yolk had the largest volume, best texture, highest moisture, colour and fla vour compared with all other cakes. Cakes made with total substitution of other proteins had smaller volumes than the control, while those m ade with egg white had the lowest moisture. Cakes made with whey powde r had the tenderest texture. Doughnuts made with protein other than gl uten had reduced oil absorption compared with the control. Doughnuts c ontaining whey or skimmed milk had the most desirable flavour; this ma y be attributed to the presence of lactose. Gluten doughnuts were most disliked because of their hard texture and pale colour. Doughnuts mad e with total substitution of whole egg with egg white had good texture and low oil absorption. Skimmed milk powder was best for the expansio n and texture of chemically leavened rice cakes (apam), while egg whit e produced the best expansion for yeast-leavened rice cakes, compared with the other proteins studied. The protein that produced the most de sirable textures in yeast-leavened rice cakes in order of merit were s kimmed milk powder, egg white and egg yolk. Whey, skimmed milk powder and gluten helped improve the crispiness of frying batters. Ovalbumin did not affect the crispiness but significantly reduced the oil absorp tion of the frying batters. Addition of proteins other than whey and o valbumin, increased the oil absorption of frying batters.