Finding the Best Replacement for Eggs (Baking Business)
Finding the Best Replacement for Eggs (Donna Berry) Many baked goods rely on proteins to develop structure and height. For simple products such as bread and buns, the gluten from wheat typically suffices. Sweet goods, on the other hand, contain heavy ingredients such as sugar, shortening and inclusions like chocolate, fruit and nuts. This is too much for a gluten matrix to handle on its own, and that’s where egg proteins enter the equation. “Eggs are a very complex source of fats and proteins that can be used in hundreds of applications,” said Mindi McKibbin, director of research and development,…