Influence And Control Of Haught Unit Values Of Egg Albumen On Baked Qualities

The effect of haught unit(HU) values of egg albumen on baking quality is still controversial, which lack of systemic research. Therefore, the effect of HU values of egg albumen on baked food was studied in this paper, and the improvement of qualities was also researched, in order to provide reference for quality control of baked food. The main research contents and results are as follows:(1) The measurement of haught unit values of liquid egg albumen based on batter specific gravity was established. The relationship between HU values of egg albumen and batter specific gravity was studied using egg albumen/flour mixed systems. And this result provided a new thought for measurement of HU values of liquid egg albumen.The results indicated that: at egg albumen/flour(w/w) ratio of 2:1, the specific gravity showed a good linear relationship with HU values of egg albumen under the whip time 8.0 min and whip speed 500 rpm.(2) The effects of haught unit values of egg albumen on qualities of baked systems were studied. The baked systems formulated by egg albumen, sugar, flour were used to study the effects of HU values on their qualities. The results indicated that: there were significant differences on specific gravity of batters, specific volume, hardness, chewiness, colour in systems containing egg albumen with different HU values. No significant differences were found in water content, weight loss ratio, springiness, cohesiveness. For different baked systems(higher-sweetness, normal, lower-sweetness), the HU values had a good relationship with batter specific gravity, specific volume and cohesiveness.(3) The improvement methods of baked systems qualities containing egg albumen with lower haught unit values were studied. The qualities of baked systems containing lower HU values(A level) egg albumen were improved by adjusting the proportion of egg albumen and modified starch. The results indicated that: egg albumen/9% starch sodium octenyl succinate(SSOS) mixture can decrease the batter specific gravity, weight loss ratio, cohesiveness, and increase the springiness and b*. No disadvantageous influences were found in other characters. Therefore, this studies achieved the objective of improvement qualities.(4) The effects of egg albumen/9% SSOS mixture on baked systems qualities were studied. Batter properties analysis showed that: the starch gelatinization temperature and protein denaturation endothernic enthalpy was increased under mixture system. However, the viscosity during heating, the temperature of starch gelatinization and protein denaturation were not significant influenced. Storage properties analysis showed that: the baked system made by egg albumen/9% SSOS mixture had higher water content and springiness, lower hardness and chewiness. No significant differences were found in water activity. These results demonstated that this method improved the storage properties of baked systems. Compared to the control system with higher HU values(AA level) and no SSOS, the qualities of egg albumen/9% SSOS mixture system was greatly improved, except for hardness and chewiness. In conclusion, egg albumen/9% SSOS mixture can improve the qualities of baked systems containing egg albumen with lower HU values. Keywords: haught unit values; baked system; modified starch; SSOS; properties of batters...