date:May 30, 2019
of the same functional properties of egg, Lambert adds.
Designing ingredients as egg replacers requires a good understanding of egg functionalities in baked systems, which include foaming, emulsification, stabilizing and moistening. The egg-free version should not be compromised with regard to texture and flavor, comments Dr. Dana Elgeti, Marketing Manager Nutrition at Wacker Biosolutions.
In addition, eggs impact the color and flavor of cakes and other baked goods. Furthermore, the egg-free