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Pound cake is made from equal portions of egg, wheat flour, sugar and margarine or butter. Its quality is codetermined by the protein network formed during baking. A key insight on egg yolk functionality is that during batter mixing the yolk granules disintegrate and dissolve most of their protein into the batter liquor. This was demonstrated by comparing the protein population of a reference batter...
During pound cake baking, structure sets as a result of starch gelatinization and protein network formation. These processes are crucial for pound cake quality. However, the relative contribution of the different proteins to the network formation has hardly been studied. Here, protein extraction in different media and size-exclusion HPLC analysis are used to monitor 15N-labeled egg white protein and...
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