THE PERFORMANCE OF DECOLORIZED BOVINE PLASMA-PROTEIN AS A REPLACEMENTFOR EGG-WHITE IN HIGH-RATIO WHITE CAKES

The use of decolorized bovine plasma protein as a substitute for egg w hite in high yield white cakes was examined. Decolorized plasma protei n was incorporated into cakes at levels comparable to that of egg whit e. Cake batters made with plasma protein had lower specific gravities (p less than or equal to 0.01) than those made with egg white. Cakes m ade with plasma protein exhibited comparable (p > 0.05) baked volumes to those made with egg white. Cakes made with plasma protein had darke r colored crusts (p less than or equal to 0.05), and darker colored cr umb (p less than or equal to 0.05) than cakes made with egg whites. Cr umb with plasma protein was less green (p less than or equal to 0.01) but more yellow (p less than or equal to 0.05), than crumb with egg. S ensory evaluation found cakes made of bovine plasma protein were moist er than those with egg. Cakes made with plasma protein, however, had a n objectionable flavor. (C) 1998 Elsevier Science Ltd. All rights rese rved.