Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

Abstract Lady finger batter is a dispersed media where the continuous phase is the non-aerated batter and the dispersed phase is air. The influence of three important process variables (egg type, mode of incorporation of the ingredients, and operating pressure in the mixer) on two main characteristics of lady finger batter, i.e. density and bubble distribution, was studied. Three pasteurised whole egg types were studied: frozen, refrigerated and spray-dried. Two levels of pressure (10 5  Pa and 1.4 × 10 5  Pa) and two modes of incorporation (one and two stages) were considered. It was shown that the effect of aeration depended on the incorporation mode. For the “all-in” incorporation mode, density decreased and more bubbles were formed after the aeration step, regardless of egg type. Using the 1.4 × 10 5  Pa pressure gave more numerous, larger and more heterogeneous bubbles compared to 10 5  Pa. Finally, the best conditions to maximise overrun (24.3%) were 1.4 × 10 5  Pa, “all-in”, and frozen eggs, but relative span and Sauter diameter remained high (0.83 and 46 μm, respectively). On the other hand, the best conditions to minimise bubble size (Sauter diameter = 25 μm) and relative span (0.59) were 10 5  Pa, “all-in” mode, and dried eggs, but in these conditions, the overrun remained low, at 7.5%.

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