Dried albumen: Removal of sugar by yeast before drying

✍ Scribed by J. R. Hawthorne

• Publisher: John Wiley and Sons
• Year: 1950
• Tongue: English
• Weight: 396 KB
• Volume: 1
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740010703

✦ Synopsis

Abstract

A procedure for preparing stable dried albumen is described. The egg white, before drying, is freed from the naturally occurring glucose by yeast fermentation and from yeast by centrifuging. Laboratory tests showed little or no difference between the best experimental samples and samples of commercial, bacterially fermented albumen. This result was confirmed by tests carried out under commercial bakery conditions.