Effects of Soy Protein Isolate on Cake Quality and Texture

Soy protein isolate was used to replace egg white to make cake. Different replacement rates(10%,20%,30%,40%)were used to study the change of egg paste specific gravity,viscosity,cake specific volume,baking loss rate under different substitution ratios,and sensory evaluation and texture analysis performed on the cake. The results showed that the addition of soy protein isolate increased the specific gravity of the egg paste,reduced the viscosity of the egg paste,and increased the hardness and chewiness of the cake. When the egg white substitute ratio of the soy protein isolate solution was 10%,the viscosity of egg paste was not significantly different from that of the control group(egg white cake). The cake baking loss rate was the lowest(the control baking loss rate was 0.099,the 10% substitution group was 0.093),and the specific volume was the largest(the specific volume of the control group was 4.64 cm³/g,and that of the 10% substitution group was 4.12 cm³/g). In the texture analysis,the hardness,chewiness,and elasticity of the cake were not significantly different from the control group. In addition,the addition of soy protein isolate increased the recovery of the cake,making the cake softer and tastier. In the sensory evaluation,the cake had no significant difference in tissue state and appearance with the control group;and the color,taste and scores of acceptability were higher than those of the control group. This experiment showed that it was feasible to partially replace the egg white with soy protein isolate to make cake,and the product with 10% replacement rate was the best.