Protein Functions

6 October 2021

Proteins functions in bakery. Think of air incorporation, which is best demonstrated by egg white (of which the dominant protein is albumen). Caseins (80% of the dairy protein) is great in binding liquids and air with fat particles: combining emulsification, volume and management of surface tension.

Protein Functions

Join the Bakery Academy Community to access the full page!

As a silver member of the Bakery Academy Community you have unlimited access to all article and blog posts.

 
Button