Cereal Chem 47:732 - 737.  |  VIEW ARTICLE
Use of Frozen, Foam-Spray-Dried, Freeze-Dried, and Spray-Dried Whole Eggs in Yellow Layer Cakes.

K. Funk, M. T. Conklin, and M. E. Zabik. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

This study compared the performance of frozen, foam-spray-, freeze-, and spray-dried eggs in cakes containing fat and prepared by the long, multi-stage, conventional method. No significant differences were noted in specific gravities of cake batters. Ranked in order of decreasing viscosity were batters prepared with spray-, foam-spray-, freeze-dried, and frozen eggs. Nevertheless, a highly significant negative correlation coefficient between batter stability, as indicated by drainage, and batter viscosity indicated thinnest batters were most stable. Objective measurements of volume indices, compressibility, tenderness, and Hunter L and aL values showed no significant differences attributable to egg processes; however, cakes prepared with spray-dried eggs appeared more yellow as indicated by bL values than cakes prepared with other types of eggs (P less than 0.05). No significant differences attributable to egg processes were found in sensory evaluations of crust texture, interior color, cell size, cell distribution, tenderness, crumb, and flavor. All cakes were judged acceptable.