Effects of Adding Silky Fowl Egg Albumen in Breadmaking

Toshiyuki Toyosaki*

In order to elucidate the sitologocal functional properties of silky fowl egg albumen during bread making, we examined the effects of albumen on gluten formation from various perspectives, comparing them with domestic fowl albumen. The lubricious texture of gluten extracted from silky fowl egg albumen fraction-added dough was not observed in gluten extracted from domestic fowl albumen fractionadded dough. With regard to the hardness and adhesion while the dough is baking, the degree of hardness tended to increase over time, while the adhesion tended to decrease in the silky fowl egg albumen fraction-added dough, as compared to the hen’s egg albumen fraction-added dough. The dough rising rate during fermentation tended to be higher in the silky fowl egg albumen fraction-added dough, as compared to the hen’s egg albumen fraction-added dough, revealing a positive correlation between added albumen and both hardness and adhesion. Polymerization of gluten during fermentation was triggered more readily in silky fowl egg albumen fractionadded dough than in hen’s egg albumen fraction-added dough.