Improvement of eggless cake structure using ultrasonically treated whey protein

• Main Authors: Tan, Mei Ching, Chin, Nyuk Ling, Yusof, Yus Aniza, Taip, Farah Saleena, Abdullah, Jaafar
• Format: Article
• Language: English
• Published: Springer 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/37982/1/Improvement%20of%20eggless%20cake%20structure%20using%20ultrasonically%20treated%20whey%20protein.pdf; http://psasir.upm.edu.my/id/eprint/37982/; http://link.springer.com/article/10.1007%2Fs11947-014-1428-1

Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. B...