Protein network formation during pound cake baking: The role of egg yolk and its fractions
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Egg yolk granules disintegrate during pound cake mixing.

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Egg yolk plasma and granule proteins take part in the covalent protein network.

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All egg and most flour proteins (except glutenins) are found in the aqueous phase.

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Egg yolk proteins may form SH/SS exchange reactions with other ingredients.

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Phosvitin is not incorporated in the covalent protein network in pound cake.

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