Jean-Yu Hwang

Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs

This study compared hen, duck and ostrich eggs on the physicochemical characteristics of sponge cakes. Hen egg white exhibited a higher overrun and foam stability. The sponge cakes elaborated with hen eggs provided softer texture, higher volume and higher overall acceptability, despite duck egg white had higher foam stability than that of ostrich egg white, whereas duck egg gave harder cake texture than that of ostrich. Sponge cakes made from hen and ostrich eggs had higher L value, while cakes made from duck egg had significantly higher b value indicating a more yellow color tome. Sensory evaluation showed that the cakes made from hen egg possessed best quality and acceptability.

Influence of Raisin Starter Syrup Concentrations on the Properties of Sourdough and Sourdough Bread

The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occurred in the RS50 group. The microstructure of the control bread was rougher and contained more ungelatinized starch particles than bread made with sourdough. The overall acceptability and flavor of bread made using sourdough with the 150 g/L syrup solution was found to be significantly better than the control bread made using commercial yeast. The experimental results show that using a 150 g/L syrup solution and raisins as a natural starter culture helps to produce better quality bread.