An experiment was conducted in order to test the ability of commercial egg replacers on the quality of a yellow cake. The researchers viewed the use of egg replacers as an economical choice in commercial food production and wanted to determine the quality of commercial egg replacers in both an objective and subjective manner. The team of researchers postulated that exchanging liquid and dry egg with egg replacers would drastically change the overall characteristics of the yellow cake. This particular research team wanted to assess how many of the differences occurred when using egg replacers in comparison to liquid and dry egg. This experiment was also conducted because the team wanted to increase the amount of knowledge surrounding egg replacers
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The egg replacers included gum-based, soy with wheat, and a whey protein formulation. The three egg extenders were chosen because of the baking qualities that they exhibit. Characteristics of an egg replacer include emulsifying and foaming. Both of these characteristics can come from egg so an egg extender would also need these qualities to be successful. Each of the egg replacers in the experiment also contained a small amount of dry egg in the recipe formulation. The partial amount of dry egg was added in order to help produce acceptable results The ratio of dry egg to egg extender was calculated during preliminary baking to produce a product that would have a cake product that baked well. Prior testing of the three egg replacement products found that when egg was completely replaced with a substitute, the end product did not display desirable cake characteristics. Thus, each of the replacers accounted for 70% - 75% of the desired egg amount with dry egg fulfilling the additional amount of egg. Thus, the overall objective that the researchers were seeking was to calculate and assess how egg replacers in yellow cake altered the final product …show more content…
The objective tests also displayed similar results stating that the egg alternatives did not produce a product of the same quality as the egg formulations. Because the flavor was unpleasant, the least satisfactory egg substitution was the soy and wheat flour product. Some of the limitation of this experiment included the use of dry egg in all of the non-egg formulations. The use of dry egg prevented the experiment from showcasing an egg-free product which produced the best results. The original hypothesis that stated that the products would be very different from the cakes made with egg was true. From a commercial standpoint the results of testing were not favorable to products made with egg substitutes. Commercial food manufacturers could used this information to reduce the costs of products made using eggs. The experiment on egg extenders did not list any specific limitations. One possible limitation includes potential errors made while measuring the ingredients. This experiment was similar to others before it but specifically looked at the quality traits of the products made with the egg extenders. No implications for future work were indicated in the study on egg replacers. The research stated that while many of the egg extenders produced products that had many acceptable qualities the cakes made with liquid and
The egg replacers included gum-based, soy with wheat, and a whey protein formulation. The three egg extenders were chosen because of the baking qualities that they exhibit. Characteristics of an egg replacer include emulsifying and foaming. Both of these characteristics can come from egg so an egg extender would also need these qualities to be successful. Each of the egg replacers in the experiment also contained a small amount of dry egg in the recipe formulation. The partial amount of dry egg was added in order to help produce acceptable results The ratio of dry egg to egg extender was calculated during preliminary baking to produce a product that would have a cake product that baked well. Prior testing of the three egg replacement products found that when egg was completely replaced with a substitute, the end product did not display desirable cake characteristics. Thus, each of the replacers accounted for 70% - 75% of the desired egg amount with dry egg fulfilling the additional amount of egg. Thus, the overall objective that the researchers were seeking was to calculate and assess how egg replacers in yellow cake altered the final product …show more content…
The objective tests also displayed similar results stating that the egg alternatives did not produce a product of the same quality as the egg formulations. Because the flavor was unpleasant, the least satisfactory egg substitution was the soy and wheat flour product. Some of the limitation of this experiment included the use of dry egg in all of the non-egg formulations. The use of dry egg prevented the experiment from showcasing an egg-free product which produced the best results. The original hypothesis that stated that the products would be very different from the cakes made with egg was true. From a commercial standpoint the results of testing were not favorable to products made with egg substitutes. Commercial food manufacturers could used this information to reduce the costs of products made using eggs. The experiment on egg extenders did not list any specific limitations. One possible limitation includes potential errors made while measuring the ingredients. This experiment was similar to others before it but specifically looked at the quality traits of the products made with the egg extenders. No implications for future work were indicated in the study on egg replacers. The research stated that while many of the egg extenders produced products that had many acceptable qualities the cakes made with liquid and