| Studies were conducted to evaluate the functional characteristics of egg white solids as affected by preparation methods. Microstructures of egg white solids from various preparation methods were also evaluated. Hunter "L" values, solubility, foaming capacity, angel food cake volume, and gel firmness of egg white solids decreased as drying temperature was increased. Desugarization before drying improved the solubility, foaming capacity, and angel food cake volume of egg white solids. When liquid egg whites were adjusted to 1.0 pH increments between 4.5 and 9.5 prior to drying at 80... |
