GB756632A - Improved method of producing egg substitutes for use in the production of sponges, cakes, and similar baked goods - Google Patents

Improved method of producing egg substitutes for use in the production of sponges, cakes, and similar baked goods

Info

Publication number
GB756632A
GB756632A GB21974/54A GB2197454A GB756632A GB 756632 A GB756632 A GB 756632A GB 21974/54 A GB21974/54 A GB 21974/54A GB 2197454 A GB2197454 A GB 2197454A GB 756632 A GB756632 A GB 756632A
Authority
GB
United Kingdom
Prior art keywords
stage
treatment
temperature
baked goods
cakes
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB21974/54A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Commonwealth Scientific and Industrial Research Organization CSIRO
Original Assignee
Commonwealth Scientific and Industrial Research Organization CSIRO
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Commonwealth Scientific and Industrial Research Organization CSIRO filed Critical Commonwealth Scientific and Industrial Research Organization CSIRO
Publication of GB756632A publication Critical patent/GB756632A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Zoology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Egg substitutes for use in making sponge cakes and similar baked goods are prepared by treating skim milk which has been concentrated e.g. to 25 per cent solids, or a solution of milk protein, i.e. casein, lactoglobulin and/or lactalbumin, with a calcium sequestering agent, e.g. sodium pyrophosphate, hexametaphosphate or citrate, at pH less than 7, the period of such treatment being in accordance with the temperature, raising the pH to substantially above 7 and maintaining this pH for a period again dependent upon the temperature. The temperature for each stage of the preparation is preferably below 60 DEG C. Treatment in the first stage may be from 20 hours at 5 DEG C. to 1 hour at 45 DEG C.; treatment in the second stage may be from 2 hours at 45 DEG C. to 1 hour at 60 DEG C. Sodium hydroxide, trisodium phosphate or sodium carbonate, together with sodium bicarbonate if desired, may be added to raise the pH in the second stage. Alkalinity of the product may be reduced by the addition of citric, hydrochloric, phosphoric or lactic acid. The product may be used in liquid form or may be spray dried to a powder.
GB21974/54A 1953-08-10 1954-07-27 Improved method of producing egg substitutes for use in the production of sponges, cakes, and similar baked goods Expired GB756632A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AU756632X 1953-08-10

Publications (1)

Publication Number Publication Date
GB756632A true GB756632A (en) 1956-09-05

Family

ID=3757011

Family Applications (1)

Application Number Title Priority Date Filing Date
GB21974/54A Expired GB756632A (en) 1953-08-10 1954-07-27 Improved method of producing egg substitutes for use in the production of sponges, cakes, and similar baked goods

Country Status (1)

Country Link
GB (1) GB756632A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0053027A1 (en) * 1980-11-25 1982-06-02 Unilever Plc A water-soluble protein product, process for preparing it and bakery products containing it
CN114007427A (en) * 2019-04-22 2022-02-01 完美日股份有限公司 Egg replacer and compositions comprising the same and methods of producing the same
CN115915944A (en) * 2020-06-12 2023-04-04 阿拉食品公司 Method for preparing aerated batter, cake, use of protein in aerated batter, powder composition and preparation method

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0053027A1 (en) * 1980-11-25 1982-06-02 Unilever Plc A water-soluble protein product, process for preparing it and bakery products containing it
WO1982001807A1 (en) * 1980-11-25 1982-06-10 Yoell Richard W Food product and process
US4528203A (en) * 1980-11-25 1985-07-09 Lever Brothers Company Process preparation of soluble protein and use
CN114007427A (en) * 2019-04-22 2022-02-01 完美日股份有限公司 Egg replacer and compositions comprising the same and methods of producing the same
EP3958681A4 (en) * 2019-04-22 2022-12-21 Perfect Day, Inc. Egg replacer and compositions comprising the egg replacer, and methods for producing the same
CN115915944A (en) * 2020-06-12 2023-04-04 阿拉食品公司 Method for preparing aerated batter, cake, use of protein in aerated batter, powder composition and preparation method

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