A procedure for preparing stable dried albumen is described. The egg white, before drying, is freed from the naturally occurring glucose by yeast fermentation and from yeast by centrifuging. Laboratory tests showed little or no difference between the best experimental samples and samples of commercial, bacterially fermented albumen. This result was confirmed by tests carried out under commercial bakery conditions.
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J. R. Hawthorne (1950) studied this question.
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