Partial replacement of egg white proteins with whey proteins in angel food cakes

This study was conducted to investigate the effects of partial replacement of egg white proteins (EWP) with whey protein isolate (WPI) on the appearance, structure, texture, and sensory propel-ties of angel food cakes baked in conventional and microwave/conventional ovens. Factors studied were: 1) replacement of 25% or 50% of EWP with WPI; 2) added xanthan gum (XG), methyl cellulose (MC), cupric sulfate (Cu+2) or sodium phosphate (PHOS); and 3) conventional vs microwave/conventional oven baking. EWP replacement cakes without additives were generally inferior to 100% EWP control cakes, whereas EWP replacement cakes with added XG were most similar to 100% EWP control cakes with respect to appearance, texture, and sensory properties and those with added MC exhibited air cell size distributions that most closely resembled control cakes. The other additives and microwave/conventional vs conventional baking had minor effects on the quality of EWP replacement cakes.