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Updated: Jun 25, 2025

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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
PubMed
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.

Keywords:
CLMSRheological propertiesSensory evaluationTextureWater retention

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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.