date:Dec 03, 2019
des vegan baked goods with volume, elasticity and moisture, while yielding the consistency and taste experience that consumers expect important properties, which are usually impaired when eggs are omitted.
The emulsifying, soluble dietary fibre can replace eggs because it stabilises oil-in-water emulsions in cake batter as well as the sensitive pore structure of finished cakes, explains Dr Fischer-Ngele. The brand is a water-soluble powder that is easy to process. Baked goods containing alpha-