Using salted egg white in steamed bread: Impact on functional and structural characteristics.
Food Chem
; 454: 139609, 2024 Oct 01.
Article
in En
| MEDLINE
| ID: mdl-38795615
ABSTRACT
Steamed bread has long been an important part of Chinese cuisine. This study investigated the effects of salted egg white (SEW) (5, 10, 15, and 20% w/w) on the quality of steamed breads. Findings revealed that SEW notably enhanced the bread's volume and texture, with a 20% inclusion significantly boosting water retention and rheological properties, albeit reducing bread's lightness. In addition, the H-bond absorption band intensity in the Fourier transform infrared spectroscopy (FTIR) analysis showed increased peak intensities with higher SEW levels, indicative of protein structure alterations. X-ray diffraction confirmed the presence of an amylose-lipid complex. Scanning electron microscope (SEM) and Confocal laser scanning microscope (CLSM) imaging depicted a smooth, consistent protein network with SEW addition. Consumer sensory evaluation responded favourably to the SEW15 steamed bread, suggesting its potential for food industry application. Overall, the study considers SEW an effective ingredient for improving steamed bread quality.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Bread
/
Egg White
Limits:
Humans
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country: