Related Experiment Video
Updated: Jun 25, 2025
06:12
Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
Published on: January 27, 2021
4.4K
Using salted egg white in steamed bread: Impact on functional and structural characteristics
Adil M Abker1, Zhijun Xia2, Gan Hu3
1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Institute for Agro-Industries, Industrial Research and Consultancy Centre (IRCC), Khartoum, Sudan.
Food Chemistry
|May 25, 2024
Summary
Salted egg white (SEW) improves steamed bread quality by enhancing volume and texture. Optimal levels boost water retention and protein structure, with consumer tests favoring SEW-enriched products for food industry use.
Area of Science:
- Food Science
- Material Science
Background:
- Steamed bread is a staple in Chinese cuisine.
- Understanding ingredient impacts on texture and quality is crucial for food product development.
Purpose of the Study:
- To investigate the effects of varying salted egg white (SEW) concentrations on steamed bread quality.
- To analyze the structural and rheological changes induced by SEW addition.
Main Methods:
- Fourier transform infrared spectroscopy (FTIR) for protein structure analysis.
- X-ray diffraction (XRD) to identify amylose-lipid complexes.
- Scanning electron microscopy (SEM) and Confocal laser scanning microscopy (CLSM) for microstructure visualization.
- Rheological property and water retention measurements.
- Consumer sensory evaluation.
Main Results:
- SEW significantly enhanced steamed bread volume and texture.
- Higher SEW levels (up to 20%) improved water retention and rheological properties.
- FTIR indicated protein structure alterations with increased H-bond absorption.
- XRD confirmed amylose-lipid complex formation.
- SEM and CLSM revealed a smoother, more consistent protein network.
- SEW at 15% (SEW15) received favorable consumer sensory feedback.
Conclusions:
- Salted egg white is an effective ingredient for improving steamed bread quality.
- SEW enhances structural properties, water retention, and texture.
- SEW15 shows potential for commercial application in the food industry.
Related Concept Videos
01:22Effect of Sea Water on Concrete
214
Concrete exposed to seawater can undergo degradation like the dissolution of ettringite and gypsum, increasing the material's porosity and decreasing its strength. In contrast, the crystallization of salts within the concrete's pores can cause expansion, particularly above the waterline where evaporation occurs. Nonetheless, this expansion only happens when seawater, enabled by the concrete's permeability, manages to infiltrate the structure.
Concrete in areas between tide marks,...
Concrete in areas between tide marks,...
214
01:28Effects of Air-entrainment in Concrete
84
Air entrainment in concrete significantly enhances the material's durability, especially in environments subjected to freeze-thaw cycles. Introducing small air bubbles into the concrete mix acts as internal voids that accommodate the expansion of water when it freezes, thereby alleviating internal stress and preventing structural cracks. This function is crucial in climates with significant freezing and thawing, as it protects the concrete from repeated stresses that could lead to premature...
84
02:02Responses to Salt Stress
13.1K
Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.
13.1K
01:14Testing Water Quality
106
When the quality of water for concrete preparation is uncertain, its impact on the setting time of cement and compressive strength of mortar is assessed by comparison with de-ionized or distilled water benchmarks. American Society for Testing and Materials (ASTM) C1602 requires the setting times to be within 90 minutes of the control, British Standard (BS) 3146:1980 allows a 30-minute variance in the initial setting, while British Standards European Norm (BS EN) 1008 specifies initial setting...
106
01:26Unsoundness of Aggregate due to Volume Change
106
Unsoundness in aggregates due to volume changes is primarily caused by the physical alterations aggregates undergo, such as freezing and thawing, thermal changes, and wetting and drying. Unsound aggregates, when subjected to these changes, result in volume change upon disintegration. This, in turn, contributes to the deterioration of concrete, including scaling, pop-outs, and cracking. Particular types of aggregates, such as porous flints, cherts, and those containing clay minerals, are...
106