Cereal Chem 40:38 -  50.  |  VIEW ARTICLE

Some Characteristics of Yolk Solids Affecting Their Performance in Cake Doughnuts. II. Variability in Commercial Yolk Solids.

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

Yolk solids vary considerably in their influence on cake-doughnut performance, principally in their effect on batter fluidity. This effect has been found to be related to the extent of heat-induced processing alteration which may occur during preheating of the liquid, drying, or storage of the solids at moderate to elevated temperatures. Measures of the processing change that show promise as indicators of the effect on batter fluidity include loss of protein solubility and increase in viscosity of the reconstituted powder. Comparison of various commercially prepared yolk solids showed that those yielding the least fluid or most viscous cake-doughnut batters had the lowest protein solubilities and highest reconstituted viscosities. Similarly, laboratory-prepared, spray-dried yolk intentionally processed to reduce protein solubility also yielded more- viscous batters. The effects of slight-to-moderate, heat-induced processing change in yolk solids on batter and doughnut characteristics could be largely corrected by increasing the water content of the batter. However, the effects of pronounced processing change. as indicated by marked loss in protein solubility, could not. These results indicate that control of processing change is necessary for producing yolk solids with uniform properties as well as permitting, where desirable, slightly higher absorptions.