Cereal Chem 40:10 - 17.  |  VIEW ARTICLE

Some Characteristics of Yolk Solids Affecting Their Performance in Cake Doughnuts. I. Effects of Yolk Type, Level, and Contamination with White.

M. L. Bean, T. F. Sugihara, and L. Kline. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

Performance of egg-yolk solids was evaluated in a commercial cake doughnut mix. Yolk solids up to 4.5% of the dry mix were added as fresh liquid or spray-dried yolk. With both types of yolk, batter fluidity, rise time, fat absorption, specific volume, general appearance, and eating quality increased or improved with increasing yolk solids up to the 3% level. With the exception of its influence on batter fluidity, liquid yolk was without significant difference from spray-dried yolk in its effect on performance and quality. At any given yolk level, however, liquid yolk consistently yielded more-fluid batters than did dried yolk. Accordingly, for any desired batter consistency, less water is required when the liquid yolk is used. Limited studies on eating quality and staling rate indicated no significant advantage for liquid over dried yolk. The small amounts of egg white solids normally present in commercial yolk caused slight decreases in fat absorption. Larger amounts of white caused marked decreases and also quality losses. These decreases were determined to be specific effects of the added white rather than merely a dilution of the yolk solids.