Bailey, M.I. 1935. Foaming of egg white. Ind. Eng. Chem. 27: 973.

This article reports a study which investigated the effect of thickness and added acid and fat on foam formation of frozen and fresh egg whites.

Baker, R.L. and R.H. Forsythe. 1951. U.S. standards for quality of individual shell eggs and the relationships between candled appearance and more objective quality measures. Poultry Science 30: 269.

This review article compares the U.S. standards of shell egg quality and candling specifications to objectively determined interior quality of broken out eggs.

Baldwin, R.E., O.J. Cotterill, M.M. Thompson and M. Myers. 1967. High temperature storage of spray-dried egg white. 1. Whipping time and quality of angle cake. Poultry Science 46: 1421.

This experiment investigated the effects of increased storage temperature (54-84C) for a maximum of 60 days on the functional properties of dried egg white adjusted to several pHs with and without added yolk.

Balls, A.K. and T.L. Swenson. 1936. Dried egg-white. Food Research 1: 319.

Characteristics of fresh egg white with or without enzyme added were evaluated in meringues and angelfood cakes.

Barmore, M.S. 1934. The influence of chemical and physical factors on egg white foams. Tech. Bull. 9. Colo. Agric. Exp. Sta., fort collins, Colo.

A method of measuring foam stability is described in this article. Addition of acid, yolk, heat and other variations are also tested for changes in egg white foam stability.

Barmore, M.A. 1935. Baking angel food cake at any altitude. Tech. Bull. 13. Colo. Agric. Exp. Sta., Fort Collins, Colo.

A method of measuring foam stability is described in this article. Addition of acid, yolk, heat and other variations are also tested for changes in egg white foam stability.

Barmore, M.S. 1935. Baking angel food cake at any altitude. Tech. Bull. 13. Colo. Agric. Exp. Sta., Fort collins, Colo.

Various methods and manipulations are reported in this investigation of the optimum production of an angelfood cake. Specific gravity, beating rate and time, temperature, altitude and percent acid are some of the variables tested.

Bell, A.V., K.G. Berger, J.V. Russo, G.W. White and T.L. Weathers. 1975. A study of the micro-baking of sponges and cakes using cine and television microscopy. Journal Food Technology 10:147.

Cine and television microscopy were used to investigate the micro-baking of spones, Madeira and high-ratio cakes. The relationship of time and temperature to gas bubble diameters was determined. Additionally, gas bubble diameter was used to evaluate the tempertures of significant events in baking.Summary: The micro-baking of sponges, madeira and high-ratio cakes has been investigated by cine and television microscopy. The temperatures of significant events in baking have been estimated and gas bubble diameters have been measured as a function of time and temperature during baking. The implications of the results from cake baking have been discussed.

Bergquist, D.H. and G.F. Stewart. 1952. Atomization as a factor affecting quality in spray-dried albumen.Food Technology 6: 201.

Atomization during spray drying of albumen is described and evaluated for its effect on beating rate.

Bishov, S.J. and J.H. Mitchell, Jr. 1954. Determination of the solubility index of spray dried eggs. Food Research 19: 367.

This article describes a method for determining the solubility of spray dried whole egg powder. Custard quality was evaluated and compared to the solubility index of the dried eggs within.

Borders, J.H. 1968. A look at foam cakes. Bakers Digest 42(8): 53.

The quality of ingredients, formula variation, method of mixing and temperature during mixing and baking are discussed for foam cakes.

Brant, A.W. 1951. Notes and letters. A new height gage for measuring egg quality. Food Technology 5: 384.

This letter describes a yolk and albumen height measuring gauge used to determine broken out egg quality.

Brant, A.W., A.W. Otte and K.H. Norris. 1951. Recommended standards for scoring and measuring opened egg quality. Food Technology 5: 356.

Various methods of determining interior egg quality with opened eggs are discussed. A pictorial chart is presented which includes U.S. standards for opened egg quality.

Briant, A.M. and A.R. Willman. 1956. Whole-egg sponge cakes. Journal Home Economics 48: 420.

Sponge cakes made with whole eggs were evaluated for volume of batter, volume of cake, breaking strength and tenderness. Variables included omission of salt and addition of lemon juice.

Burrill, L. M.; Deethardt, D. E.; Carlson, C. W. 1965. Relationship Of Egg Yolk Color To The Quality Of Sponge Cakes. Food Technology 19(1):73

Sponge Cake, Egg Yolk, Color

Carlin, A.F. and J.C. Ayres. 1951. Storage studies on yeast-fermented dried egg white. Food Technology 5: 172.

The effects of yeast fermentation to remove glucose from dried egg whites were investigated. The changes in microbial activity and quality of angelfood cakes were evaluated in the fermented stored dried egg whites.

Carlin, A.F. and J. Foth. 1952. Interior quality and functional properties of oiled and thermostabilized shell eggs before and after commercial storage. Food Technology 6: 443.

Temperature of oil during thermostabilization of eggs was evaluated before and after commercial storage at 31D. Functional tests were used to evaluate whipping ability and the quality of angelfood cakes, sponge cakes, plain cakes and custard.

Clarenburg, A. and H.C. Burger. 1950. Survival of Salmonellae in boiled ducks' eggs. Food Research 15: 340.

Boiling time of 10, 11 or 12 minutes was insufficient to kill all Salmonellae organisms in duck eggs weighing 80-105 gms.

Clinger, C., a. Young, I. Prudent and A.R. Winter. 1951. The influence of pasteurization, freezing, and storage on the functional properties of egg white. Food Technology 5: 166.

The effect of heat pasteurization, freezing temperatures and storage periods on egg white quality was evaluated. Angelfood cake volume and sensory score were the products used for evaluation.

Conforti, F.D., J.M. Johnson, and M. Alley. 1993. The effects of nitrogen fertilization and chlorination on the protein and fatty acid contents of soft red winter wheat flour, and their influence on the baking quality for angel food cake. Journal of Cereal Science 18: 187-195.

Abstract After a soft red winter wheat (Coker 916) was subjected to varying N-fertilization levels, portions of the milled product were chlorinated. Protein and fatty acid content was measured to assess the effects of N-fertilization and chlorination. Increased application levels of N-fertilization had a significant effect (P<0.05) on protein and unsaturated fatty acid (18:1; 18:2; 18:3) content. Use of chlorinated flour improved in physical characteristics of the angel food cake. Chlroination of flour caused a decrease in cake volume, which was correlated negatively (r=-0.91) with crude protein content. A chagne in the ratio of uneven-to-even cake cells produced a rounder and closer packed crumb matrix, which also contributed to a lower volume cake. The improvement in the crumb structure andc the increase in cell evenness was correlated negatively (r=-0.84) with a decrease in linoleic acid content after chlorination. The data also suggested an influence of linolenic acid content on structural change. Cakes were less tender when chlorinated flour was used. The results demonstrated the combined effects of protein and fatty acid content on improving baking quality in chlorinated soft wheat flour.

Conrad, R. M.; Vail, G. E.; Olsen, A. L.; Tinklin, G. L.; Greene, J. W.; Wagoner, C. 1948. Improved Dried Whole Egg Products. Technical Bulletin 64. Kansas Agriculture Experiment Station, Manhattan, Kansas.

Baking Temperature, Acidity, Moisture, Sponge Cake, Cream Puff, Custard, Dried Egg, Egg Drying Process, Dried Egg Storage The baking performance of dried whole egg was determined in sponge cakes, cream puffs and custards. Variables included temperature, moisture content and acidity during drying, percent added sugar and storage time.

Cooper, J.B. and W.E. Johnston. 1974. Albumen quality and shell thickness as affected by time of egg gathering. Poultry Science 53: 1519.

A study of albumen quality based on Haugh units and shell quality based on thickness of the shell were used to determine the effect of time of gathering on egg quality.

Cornfield, S. J.; Et Al. 1960. Study Of The Quality Of Free-Range And Laying Battery Hen Eggs With Particular Reference To Baking. Journal Of The Science Of Food And Agriculture 11:115

Chicken, Egg, Foaming Power, White Cake, Meringue, Specific Volume, Sponge Cake, Madeira Cake, Lightly Fruited Madeira Cake, Medium-Fruited High-Ratio Cake, Cake Volume, Ink Print Test, Egg Weight, Haugh Unit, Egg Viscosity

Cornford, S. J.; Parkinson, T. L.; Robb, J. 1969. Rheological Characteristics Of Processed Whole Egg. Journal Of Food Technology 4:353

Rotational Viscometer, Newtonian Fluid, Pasteurized Liquid Whole Egg, Frozen Egg, Egg, Sponge Cake, Egg Viscosity, Plate-Frozen Egg, Blast-Frozen Egg Viscosity, Specific Volume

Cotterill, O.J., R.E. Baldwin and M. Myers. 1967. High temperature storage of spray-dried egg white. 2. Electrophoretic mobility, conalbumin-iron complexing, sulfhyryl activity, and evolution of volatile bases. Poultry Science 46: 1431.

Spray-dried egg white with and without yolk added was adjusted to various pHs before drying and then stored for 60 days at 54, 60, 71 or 82C. Changes which occurred during storage were evaluated by electrophoretic mobility, conalbumin-iron complexing, sulfhyryl activity and volatile base evolution.

Cunningham, F.E. and O.J. Cotterill. 1964. Effect of centrifuging yolk-contaminated liquid egg white on functional performance. Poultry Science 43: 233.

Yolk contaminated egg white was centrifuged and several objective tests were performed to determine albumen quality. Angelfood cakes were prepared and evaluated.

Deethardt, D. E.; Burrill, L. M.; Carlson, C. W. 1965. Quality Of Sponge Cakes Made With Egg Yolks Of Varying Color Produced By Different Feed Additives. Food Technology 19(1):75

Sponge Cake Color, Feed Additive, Sponge Cake, Egg Yolk

Deethardt, D. E.; Burrill, L. M.; Carlson, C. W. 1965. Relationship Of Egg Yolk Color To The Quality Of Sponge Cake. Food Technology 19:73

Sponge Cake, Egg Yolk

Elgidaily, D.A., K.Funk and M.E. Zabik. 1969. Baking temperature and quality of angel cakes. Journal American Dietetic Association 54: 401.

The effects of rates of temperature rise on quality characteristics of angel cakes prepared from commercial one-step mixes were studied. Cakes were subjected to various sensory and objective tests.

Forsyth, R. 1952. The effect of cleaning on the flavor and interior quality of shell eggs. Food Technology 6:55.

Interior quality of stored eggs washed by several methods was evaluated using the yolk index, Haugh unit and organoleptic flavor.

Forsyth, R.H. 1970. Eggs and egg products as functional ingredients. Bakers Digest 44(5): 40.

This paper discusses the role of egg ingredients in sweet goods. The functions of eggs reviewed are leavening power, emulsifying ability, heat coagulation, bining properties, viscosity control and tenderizing capabilities.

Franks, O.J., M.E. Zabik and K. Funk. 1969. Angel cakes using frozen, foam-spray-dried, freeze-dried and spray-dried albumen. Cereal Chemistry 46: 349.

Frozen, foam-spray-dried, freeze-dried and spray-dried albumen products were tested through use in angel cakes. Objective tests of compressibility, tenderness, tensile strength and sensory tests were used to evaluate the cakes.

Hargrave, G. E. 1953. Drier Appearing Doughs Resulting From Use Of Fungal Amylase - Problems In Baking. Bakers Digest 27(6):130

Cereal, Amylase, Fungal Amylase, Protease, Amylase, Sponge Cake

Harns, J.V., E.A. Sauter, B.A. McLaren and W.J. Stadelman. 1953. Relationship of shell egg quality and performance of egg white in angel food cakes. Food Research 18: 343.

In this experiment albumen index and candled quality of hen's eggs was correlated to the quality of angelfood cakes. Volume, penetrometer measurements and sensory tests were performed on the angel cakes.

Heath, J.L. 1975. Investigation of changes in yolk moisture. Poultry Science 54: 2007.

Experiments were conducted to study the movement of water across the vitelline membrane of hen's eggs during storage.

Henry, W.C. and A.D. Barbour. 1933. Beating properties of egg white. Ind. Eng. Chem. 25: 1054.

The purpose of this article was to determine the volume of egg white foam under various conditions. Temperature of egg white, hydrogen ion concentration, rate and time of beating and additions of water or oil were the variables included.

Jordan, R.; Luginbill, B. N.; Dawson, L. E.; Echterling, C. J. 1952. The Effect Of Selected Pretreatments Upon The Culinary Qualities Of Eggs Frozen And Stored In A Home-Type Freezer. I. Plain Cakes And Baked Custards. Food Research 17:1

Cake, Custard, Frozen Egg, Freezing

Jordan, R.; Pettijohn, M. S. 1946. Use Of Spray-Dried Whole Egg Powder In Sponge Cakes. Cereal Chemistry 23:265

Sponge Cake, Spray Dried Egg, Egg, Leavening, Foam Evaluation

Jordan, R.; Dawson, L. E.; Echterling, C. J. 1952. The Effect Of Selected Pretreatments Upon The Culinary Qualities Of Eggs Frozen And Stored In A Home-Type Freezer. Ii. Sponge Cakes. Food Research 17:93

Frozen Egg, Freezer Home-Type, Sponge Cake

Jordan, R., A.T. Barr and M.L. Wilson. 1954. Shell eggs - quality and properties as affected by temperature and length of storage. Bull. 612. Purdue Univ. Agric. Exp. Sta., Lafayette, Ind.

Eggs held at various temperatures and lengths of storage were candled to determine egg quality. Angelfood cakes and baked custards were made with the stored eggs and quality characteristics were assessed.

Joslin, R.P. and B.E. Proctor. 1954. Some factors affecting the whipping characteristics of dried whole egg powders. Food Technology 8: 150.

A loss of foam volume in whipped dried whole egg powders is attributed to the breakdown of the natural fat emulsion. Various methods including emulsifying agents and fat solvents were tests for improvement in whipping quality.

Kilpatrick, L., A.W. Brant and H.L. Shrader. 1960. Equipment and methods for measuring egg quality. Number 246. USDA Agric. Marketing Service.

This pamphlet describes the USDA methods and materials needed to measure egg quality. In addition to discussion of methods testing albumen, shell and yolk quality, information on general laboratory protocol is included.

King, F.B., H.P. Morris and E.F. Whiteman. 1936. Some methods and apparatus used in measuring the quality of eggs for cake making. Cereal Chemistry 13: 37.

Total solids, viscosity, carbon dioxide content and pH of eggs were tested and related to sponge cake quality. Solid, Egg, Viscosity, Egg White, Egg, Carbon Dioxide, Egg, Egg Yolk, Carbon Dioxide, Egg, Egg Yolk, Egg, Viscosity, Egg, Egg Yolk, Egg, Viscosity, Sponge Cake, Compressibility, Batter, Ph, Batter, Specific Gravity, Cake Tensile Strength, Cake Compressibility, Specific Volume, Seed Displacement, Planimeter

Kline, L.; Sonoda, T. T.; Hanson, H. L.; Mitchell, J. H. Jr. 1953. Relative Chemical, Functional, And Organoleptic Stabilities Of Acidified And Glucose-Free Whole Egg Powders. Food Technology 7(11):456

Whole Egg Powder, Conalbumin, Phospholipid Browning, Egg Glucose, Sponge Cake Volume, Scrambled Egg, Sensory Evaluation, Sponge Cake, Browning

Kline, L.; Sugihara, T. F. 1966. Effects Of Pasteurization Of Egg Products. Bakers Digest 40(4):40

Egg Pasteurization, Egg Viscosity, Frozen Egg, Egg Pasteurization, Frozen Egg, Egg Viscosity, Salmonella Pullorum, Salmonella Typhimurium, Layer Cake, Volume, Sponge Cake Volume, Meringue, Specific Volume, Foaming Power, Spray Dried Whole Egg, Egg White, Egg Bacteria, Egg White, Egg Pasteurization

Kline, L.; Sugihara, T. F.; Meehan, J. J. 1964. Properties Of Yolk-Containing Solids With Added Carbohydrates. Journal Of Food Science 29:693

Carbohydrate, Egg, Spray Drying, Corn Syrup Solid, Maillard Reaction, Sponge Cake, Sponge Cake Volume, Browning Lipid, Custard, Layer Cake, Carbonyl, Thiobarbituric Acid Test, Fat, Protein Solubility, Glucose-Cephalin Reaction, Viscosity, Brookfield Viscometer, Spectrophotometer, Peroxide

Korslund, H.J., W.W. Marion and W.J. Stadelman. 1957. Some factors affecting quality loss in shell eggs. Poultry Science 36: 338.

Eight temperature-Humidity conditions and three shell treatments were used to determine optimum storage conditions for maintaining egg quality.

LeClerc, J.A. and L.H. Bailey, 1940. Fresh, Frozen and dried eggs and egg products (their uses in baking and for other purposes). Cereal Chemistry 17: 279.

This article reviews the composition and marketing of eggs in several forms.

MacDonnell, L.R., R.E. Feeney, H.L. Hanson, A. Campbell and T.F. Sugihara. 1955. The functional properties of the egg white proteins. Food Technology 9: 49.

Egg white was chemically fractioned into its principle protein constituents. Functional properties of each fraction were evaluated in angel cake production.

Miller, E.L. and G.E. Vail. 1943. Angel food cakes made from fresh and frozen egg whites. Cereal Chemistry 20: 528.

Frozen egg whites were tested for adequacy in angelfood cakes. Testing included elasticity, tenderness, compressibility, percent loss during baking and effects of time-temperature variations.

McBee, L.E. and O.J. Cotterill. 1971. High temperature storage of spray-dried egg white. 3. Thermal resistance of Salmonella oranienberg. Poultry Science 50: 452.

The purpose of the work reported here was to provide time-temperature requirements for adequate heat treatment of egg white solids.

McKellar, D.M.B. and W.J. Stadelman. 1955. A method for measuring volume and drainage of egg white foams. Poultry Science 34: 455.

The purpose of the experiment was to correlate internal quality of eggs with volume and drainage of egg white foams.

Platt, W.; Kratz, P. D. 1933. Measuring And Recording Some Characteristics Of Test Sponge Cakes. Cereal Chemistry 10:73

Sponge Cake, Specific Gravity, Sponge Cake, Volume, Sponge Cake, Texture, Sponge Cake, Grain, Sponge Cake, Compressibility, Sponge Cake, Tensile Strength, Sponge Cake, Shelf Life, Polar Planimeter

Proctor, B. E.; Joslin, R. P.; Nickerson, J. T.; Lockhart, E. E. 1953. Elimination Of Salmonella In Whole Egg Powder By Cathode Ray Irradiation Of Egg Magma Prior To Drying. Food Technology 7(7):291

Salmonella, Egg Powder, Cathode Ray, Irradiation, Scrambled Egg, Flavor, Sponge Cake, Volume, Sponge Cake, Texture, Sponge Cake, Color, Sensory Evaluation

Pyke, W. E. 1941. Factors The Baker Should Consider In Preparing The Yellow Sponge Cake. Cereal Chemistry 18:92

Sponge Cake, Meringue, Egg Yolk, Egg White, Volume, Specific Gravity, Tensile Strength, Mixing

Reed, S.J., E.V. Floyd and M.S. Pittman. 1937. Effect of pan on temperature of baking and tenderness of angel food cake. Journal Home Economics 29: 188.

Tin, glass, aluminum and iron pans, with and without a center tube, were tested for their influence on angelfood cake production. Breaking strength and batter and oven temperature during baking was investigated.

Regenstein, J.M., L.P. Gunden and R.C. Baker. 1978. A research note. Proteolytic enzymes and the functionality of chicken egg albumen. Journal Food Science 43: 279.

The effect of ficin, papain, trypsin, bromelin and protease on egg albumen properties is reported in this article. Properties tested were the amount of noncoagulabel protein, emulsification capacity, coagulum strength and cake volume.

Rhodes, M.B., J.L. Adams, N. Bennett and R.E. Feeney. 1960. Properties and food uses of duck eggs. Poultry Science 39: 1473.

Egg white coagulation temperature, volatile sulfide production and functional characteristics in angel and sponge cakes, custards and meringues was investigated using Khaki Campbell duck eggs.

Robertson, R.G. and H.N. Haney. 1963. The functional and baking characteristics of egg white solids. Bakers digest 37(5): 64.

The purpose of this experiment was to investigate the functional baking properties of dried egg white using angelfood cakes and meringues as test products.

Roland, D.A., Sr. and R.H. Harms. 1974. Specific gravity of eggs in relation to egg weight and time of oviposition. Poultry Science 53: 1494.

Two experiments were conducted to determine the influence of time, oviposition and egg weight on specific gravity.

Rowan, J.E., K.H. Norris and C.K. Powell. 1958. A method for measuring the rheological properties of eggs. Food Research 23: 670.

Various methods of measuring egg quality are discussed. Particular emphasis is on a torsion pendulum method for measuring viscosity.

Sauter, E.A., J.V. Harns, W.J. Stadelman and B.A. McLaren. 1953. Relationship of candled quality of eggs to other quality measurements. Poultry Science 32: 850.

Egg quality determined by candling was compared to albumen height, albumen score, color, yolk index and pH. The relationship between egg quality and angelfood cake, custard and poached egg was also compared.

Sauter, E.A., V. Harns, W.J. Stadelman and b. McLaren. 1954. Effect of oil treating shell eggs on their functional properties after storage. Food Technology 8: 82.

The functional and flavor characteristics of oil-treated shell eggs were studied after varying the storage periods. Tests included yolk color, pH, Haugh units, candle quality and use in angelfood cakes and custards.

Sauter, E.A. and C.F. Petersen. 1974. Comparison of taste panel scores and Instron shear compression force for evaluation of angel food cakes. Poultry Science 53: 1975.

This experiment produced angelfood cakes with four qualities of egg white. Acceptability was determined by taste panel and Instron Universal testing.

Sechler, C., L.G. Maharg and M. Mangel. 1959. The effect of household table salt on the whipping quality of egg white solids. Food Research 24: 198.

The effects of variations in levels of household table salt on whipping quality and foam stability of two forms of dried egg albumen was evaluated.

Sharp, P.F. and C.K. Powell. 1930. Decrease in interior quality of hen's eggs during storage as indicated by the yolk. Ind. Eng. Chem. 22: 908.

Interior quality of eggs during storage was evaluated by the height and width of egg yolk. Storage periods were 0-100 days with temperature ranging from 2-37C.

Sollars, W.F. 1958. Fractionation and reconstitution procedures for cake flours. Cereal Chemistry 35: 85.

Bleached and unbleached cake flours were evaluated by separation techniques and analysis using sponge and angelfood cakes.

Sollars, W.f. 1958. Cake and cookie flour fractions affected by chlorine bleaching. Cereal Chemistry 35: 100.

To determine the effects of bleaching upon flour quality and constituents, angelfood cake, layer cakes and cookies were evaluated.

St. John, J.L. and I.H. Flor. 1930. A study of whipping and coagulation of eggs of varying quality. Poultry Science 10: 71.

Egg white volume, beating time, whipping volume, temperature and coagulation were evaluated on eggs of varying quality.

Van Arsdale, M. B. 1910. Economy Of Materials In Domestic Science Teaching: The School Lunch. Journal Of Home Economics 2:189

School Lunch, Curriculum, Quantity Food Preparation, Candy, Marmalade, Custard, Cookie, Sponge Cake, Parker House Roll, Cake

Voisey, P.W. and R.M. G. Hamilton. 1977. Sources of error in egg specific gravity measurements by the flotation method. Poultry Science 56: 1457.

Experiments were conducted to examine the sources of error in the measurement of egg specific gravity by flotation in saline solution.

Zabik, M.E. C.M. Anderson, E.M. Davey and N.J. Wolfe. 1969. Comparison of frozen, foam-spray-dried, freeze-dried, and spray-dried eggs. Food Technology 23: 359.

The foaming ability of freeze-dried, spray-dried and foam-spray-dried eggs was compared to frozen eggs in sponge and chiffon cakes. Cakes were evaluated by shear and color determinations and sensory testing.