date:Feb 19, 2019
nderstand the exact function of the different proteins in egg and how they impact the different properties of cakes.
Egg contains a multitude of proteins in the yolk and albumen these different proteins vary considerably in solubility and structure, and exhibit different characteristics when subject to temperature change. It is this which both provides the multi-functionality of egg and also what makes it so difficult to replace.
Hence, the biggest consideration bakers have when developing ve