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Study on the Addition of Dried Egg White in Cake Mix

WANG Lei1,ZHOU Jian1,YU Wei2(1.Department of Food Science and Engineering,Wuhan Polytechnic University,430023 Wuhan,China;2.Institute Farm Products Processing and Nuclear-Agriculture Technology,Hubei Academy of Agricultural Sciences,430064 Wuhan,China)  
We studied influence of main dough farinaceous about the different level of dried egg white and most suitable pH value of it.Through the the sensory evaluation and the SMS texture analyser,we got that the dried egg white's recruitment is 25%.Simultaneously,using the correlate of SPSS,the further confirmation is that the cake's quality has a negative correlation with hardness and chewiness,and has a positive correlation with springi-ness,adhensiveness and resilience.
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