Factors Influencing the Effects of Heat Treatment on the Leavening Power of Egg White

Abstract

FRESH and frozen egg white find wide application in the home and in the food industry by virtue of its desirable, functional properties. Dried egg albumen also is used in significant quantities by the food industry. However, this product is not suitable for making high quality angel food cakes because of its poor leavening power. It is generally believed that the poor functional properties of this product are a result of the severe conditions which are currently used for drying. The work to be reported herein was part of a study initiated for purposes of determining what treatments related to drying could be tolerated by egg white without loss of its angel-cake-making property. Specifically these studies relate to the effects of heat treatment. A number of investigations have been made relative to the heat denaturation and coagulation of egg white and its constituent proteins (e.g., Chick & Martin, 1910; 1912–13; . . .