Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake

Figures & data

Table 1 Effect of different levels of WPC on the quality characteristics∗ of eggless cake

WPC (%)	Batter specific gravity (g/cm^3)	Weight (g)	Volume (cm^3)	Specific loaf volume (cm^3/g)	Texture∗∗ (g, force)	Total∗∗∗ score (100)
Control	1.40^d	354^ab	640^a	1.81^a	1200^d	60^a
10	1.10^b	351^a	710^b	2.02^b	1040^b	73^c
20	0.85^a	350^a	850^c	2.43^c	940^a	80^d
30	1.20^c	353^ab	700^b	1.98^b	1100^c	68^b
S.E.M ^▴ (±)	0.02	1.2	15	0.04	10	2.1
∗Values in the same column followed by a different letter differ significantly (p ≤ 0.05);
^▴S.E.M at 12 d.f.;
∗∗Cake crumb firmness measured using texture analyser;
∗∗∗Total score is a combined score of the following parameters: crumb cell uniformity (10), cell size (10), cell wall (10), grain (16), moistness (10), tenderness (14), softness (10), crumb colour (10), flavour (10). WPC: Whey Protein Concentrate.

Figure 1 Photomicrographs of eggless cake batter. a. Control; b. 10 % WPC; c. 20 % WPC; d. 30 % WPC.

Figure 2 Effect of WPC on apparent viscosity of eggless cake batter at shear rate of 64.5s⁻¹.

Figure 3 Effect of WPC on shear stress and shear rate of cake batter.

Figure 4 Photograph of eggless cakes. 1. Control; 2. 10 % WPC; 3. 20 % WPC; 4. 30 % WPC.