Effects of lipids contents on presence form and quality changes during cooking processing

我们研究了鸡蛋对甜甜圈和奶油布丁最终产品性质的影响。含全蛋或白色的面团在油炸过程中比含蛋黄或不含鸡蛋的面团吸收更多的油炸油。储能模量和损耗模量的温度依赖性行为表明，添加蛋黄时面团的淀粉糊化温度最高。添加白色可使100℃时的G“值和G“值均增加。蛋黄面团的频率依赖性行为表明，与其他面团样品相比，随着温度的升高，G '和G“值的变化较小。这些结果表明，鸡蛋白色抑制油的吸收，在油炸过程中，由于硬化的面团和蛋黄保持面团的粘弹性在加热过程中。本文对吉士布丁的实验结果进行了说明。

We examined the effects of egg on the end-product property of doughnut and custard pudding. Dough containing whole egg or egg white absorbed more frying oil during the deep-frying than dough containing egg yolk or without egg. The temperature-dependent behavior of the storage modulus and loss modulus showed that the starch gelatinization temperature of the dough was highest when containing egg yolk. The G'and G"values at 100℃ were both increased by the addition of egg white. The frequency-dependent behavior of the dough containing egg yolk indicated smaller changes in the G'and G"values with increasing temperature than the other dough samples. These results imply that egg white suppressed oil absorption during frying due to hardening of the dough and that egg yolk maintained the viscoelasticity of the dough during the heating process. The results obtained from the experiments of custard pudding were shown to the main text.