Abstract:
The addition of 0.1 to 0.5% of egg yolk powder (EYP) in wheat flour (WF) on dough
rheological parameters and bread quality were studied. The Alveograph parameters, like extensibility
(L) and deformation energy (W) increased significantly with the increased amount of egg yolk
powder. The Alveograph dough tenacity (P) and P/L ratio decreased significantly with the addition of
egg powder in wheat flour. From the point of view of the dough rheological parameters recorded by
Mixolab device at 0.4% egg yolk powder addition we noticed an decrease of the C1 torque and an
increase of the Mixolab dough rheological parameters like stability, gelatinization temperature, dough
temperature of amylolytic activity and dough’s opposed torque at the starch gelling. The bread quality
characteristics (porosity, elasticity, loaf volume) were improved by egg yolk powder addition in doses
of 0.1-0.4%. For dose of 0.5% addition was noticed a slightly decrease of the values of this
parameters. Therefore, the results indicate that the optimum dose for egg yolk powder addition in
wheat flour dough is of 0.4%. At this dose were improved the dough rheological parameters of wheat
flour and the physical properties of bread, probably due to the higher values of phospholipids from
egg yolk powder.