Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter

The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at in batters prepared with which part had been either relocated or removed prior to batter preparation determined. Surface-active molecules were isolated from using a foam separation protocol. Diluted whipped and resulting used as model system for batter. Relocating enabled them adsorb foam. This limited degree protein adsorption interface, but it did not composition adsorbed population. Removing resulted containing relatively higher levels mainly originating egg yolk. Prior removal impacted neither content nor composition. resultant improved Thus, set by solvent treatment decrease because they limit and, such, interfere protein-dominated interface.