Dried egg powder utilization, a new frontier in bakery products

A. Asghar, M. Abbas
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引用次数: 14

Abstract

Eggs are very nutritious and healthy, both egg white and egg yolk have high biological value. Egg albumen, also called egg white contains a viscous 10 % solution which consists of minerals, peptides and proteins in water. These proteins have high nutritional value for humans due to their specific amino acids composition. In addition, the egg white has specific functional properties in food processing like foaming and stability properties. Major functional properties of whole egg are stability, emulsification, foaming and gelling ability. Whole egg is also applied as colorants. These nutritional properties of egg are applicable in bakery foods, mayonnaise products, salad dressings, confections, ice cream, pastas and many convenience foods. Powdered egg can be used in several preparations during processing of food in place of using liquid egg. Egg powder from spray drying has a better structure as compared to the powder from foam mat drying. Hence, powder from spray drying process can be utilized as an essential ingredient in preparations of cakes, custards, noodles and some of the confectionery products.
干蛋粉的利用——烘焙产品的新前沿
鸡蛋很有营养和健康,蛋清和蛋黄都有很高的生物价值。蛋清,也叫蛋清,含有10%的粘性溶液,由水中的矿物质、多肽和蛋白质组成。由于其特定的氨基酸组成,这些蛋白质对人体具有很高的营养价值。此外,蛋清在食品加工中具有特定的功能特性,如发泡性和稳定性。全蛋的主要功能特性是稳定性、乳化性、起泡性和胶凝性。整个鸡蛋也可用作着色剂。鸡蛋的这些营养特性适用于烘焙食品、蛋黄酱产品、沙拉酱、糖果、冰淇淋、意大利面和许多方便食品。在食品加工过程中,鸡蛋粉可以用来代替液体鸡蛋。喷雾干燥的蛋粉比泡沫垫干燥的蛋粉具有更好的结构。因此,喷雾干燥过程中的粉末可以用作蛋糕、蛋奶冻、面条和一些糖果产品的基本成分。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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