Application of Dried Egg White to Enhance the Textural Properties of Fresh and Frozen Pancakes
Abstract
The bakery industry trends such as sugar reduction have encounter challenges as undesirable texture properties. Polysaccharides and proteins can enhance the physical and textural properties of fresh and frozen bakery products. Additionally, egg white proteins possess superior foaming and emulsifying properties. Thus, there is a critical need to identify if pancake's physical and texture properties benefit from the functional properties of egg white. Egg white powder solids M200 and P110 were incorporated in formulations with and without whole egg at 1% and 3% level. Thickness, hardness, gumminess, chewiness, and pore size elucidated the effect of M200 and P100 in fresh and frozen pancakes. Here we show that egg white powder solids M200 improve the fresh pancake's textural properties while maintaining its thickness after freezing. Formulations with and without whole egg, including M200, showed a higher thickness, lower hardness and gumminess, and a reduced chewiness. Pancake formulations containing whole egg and M200 developed filaments in the edge of the pores, reinforcing its network. Our results provide insight into the functional properties of egg white protein, M200 for preparing fresh and frozen pancakes, which could further improve consumer acceptability and provide a solution to reduced-sugar bakery texture limitations.