Such adverse phenomena are prevented by the high elasticity exhibited by the egg white and yolk protein films. ... It appears that proteins other than egg white have a lower ability to prevent collapse of angel cake structure during the final stage of ... based on yolk protein concentrate exhibited much higher hardness, although their volume, expressed as cross-sectional area, was not significantly affected.
|Author||:||Y. H. Hui|
|Publisher||:||John Wiley & Sons - 2008-02-28|