DRIED WHOLE EGG POWDER: XXVIII. REPRODUCIBILITY AND INTERRELATION OF METHODS OF ASSESSING QUALITY
- 1 February 1949
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Research
- Vol. 27 (2) , 73-79
- https://doi.org/10.1139/cjr49f-008
Abstract
The relation between palatability and fluorescence value previously established for 33 samples of plain egg powder, was substantiated by comparisons for 118 samples. Fluorescence measurements were more readily reproduced among various laboratories than measurements of potassium chloride value. Batter density measurements were found to be a satisfactory measure of the baking quality of sugar–egg powder and were more convenient than the baking of test cakes. Particle size of spray-dried sugar–egg powder was also related to baking quality; powder falling between 50 and 200 mesh (U.S. Bureau of Standards) yielded the lightest sponge goods.Keywords
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