Effect of Reconstituted Liquid Egg on the Rheological Properties of Wheat Dough and Bread Quality

This study aimed to explore the influence of reconstituted liquid egg on the processing performance of wheat dough and baking quality of bread, a farinograph and a rheometer were used to investigate the farinograph characteristics, viscoelasticity, creep-recovery characteristic and fermentability of wheat dough. The microstructure of the dough was observed by scanning electron microscope, and the specific volume, texture characteristics and crumb structure of bread. The results showed that compared with egg-free dough (blank control), the reconstituted liquid egg containing egg yolk extended the development time and stability time of the dough, increased the fermentation volume, and improved the air-holding capacity. As egg yolk proportion in reconstituted liquid egg increased, the viscoelasticity of the dough first increased and then decreased, while the strain exhibited a completely opposite trend. When yolk proportion in reconstituted liquid egg reached 70%, the dough had the largest viscoelasticity, the strongest resistance against external deformation and the most stable structure. With this formulation, the specific volume of the bread was the largest (4.82 mL/g ), which was 26.5% higher than the bread with sodium stearyl lactate (SSL group). The hardness and gumminess were the lowest, which were 261.50 g and 219.224 g, the cohesiveness was the highest, which was 0.848, and the elasticity and resilience were also at a high level, which increased by 5.9% and 11.6%, compared with the SSL group. However, liquid egg containing excessive egg yolks (80%~100%) could adversely affect the inner structure of the dough, resulting in a decrease in the size of the bread and a rough internal tissue. In summary, reconstituted liquid egg with 70% of yolk exhibits the best effect on improving the processing performance of dough and baking quality of bread.