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Why are eggs so important in the production of baked products? D.R., Minneapolis to Top


Eggs have three primary attributes:
  • Foaming: incorporating of air into the batter
  • Emulsification: stabilizing the suspension of one liquid in another.
  • Coagulation: converting the liquid egg to a solid state, which binds together other ingredients.

    • Tenbergen, Klaus. The Workbench. Modern Baking 19(1):16.

    Updated: Sunday, July 29, 2007.

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