Ideally, egg replacers should be able to substitute for up to 100% of the egg content, while providing the same physical and sensory attributes equivalent so your consumer won’t tell the difference. Each comes with its advantages and disadvantages:
Flavor issues (bitterness)
Development of very high viscosity at low shear rates.
Tendency to aggregate and fall out of solution/dispersion
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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