Eggs, as most liquids play a vital role in dough production and therefore in the bakery, some of its functionalities are:
In products where egg has a major part of the formulation it will have several (and perhaps all) of the functions above. In only egg white there are around 40 different proteins and they all behave differently and even differently based on their age. Each protein denatures at a different temperature creating a trajectory from 55°C onwards to abount 85°C. In its own very good in incorporation of air, but requires an emulsifier to stabilise (such as the lecithin found in egg yolk).
So very often replacing these functions as one would like to formulate without eggs, implies adding (or increasing if some are already present) somewhere around 3-6 ingredients on average.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorg...
The external factors of shelf life. All bakery products are stored for a short or longer period of time. The temperature at which this is being done v...
Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa...
The item has been added to your shopping cart.
The item has been added to your quotation