Vlastnosti vaječných hmot využitelných jako nutričně obohacující složky potravin

The diploma thesis deals with determination of pH, viscosity, whipping, strength and height of the white gel and the strength of the bakery product with added egg materials. Various additions of salt, sugar, citric acid, triethyl citrate, soy lecithin, corn syrup, whey protein and apple pulp have been added to the egg masses. The index of whipping with different additions ranges from 300 – 600 % for hen eggs and ranges of 256 – 680 % for quail eggs. The index of foam durability for 30 minutes with different additions ranges of 73.83 – 99.83 % for hen white and 69 – 99 % for quail white. The index of foam durability for 60 minutes ranges of 71.94 – 98.62 % for hen white and 67 – 97 % for quail white. The strength of the laboratory egg white gels ranged between 1.61 – 8.10 N and the commercially purchased gels ranged between 7.78 – 19.16 N. The strength of the bakery product with various additives ranged from 2.54 – 9.43 N in hen eggs and in the range of 5.85 – 9.65 N in quail eggs. The viscosity at a shear rate of 1 s-1 ranged between 187.5 – 1259.5 mPa•s for hen's egg whites and ranged of 303.5 – 1045.7 mPa•s for quail whites. Various additives can influence the technological properties of both hen and quail eggs