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Chickpea Aquafaba as Egg Replacer in Cakes by lenguyenthuyan27102005 is a document available to read on EtoBox.

What is Chickpea Aquafaba as Egg Replacer in Cakes about?

The study explores the use of chickpea aquafaba as an egg white substitute in cake production, focusing on its physicochemical properties and baking performance. Results indicate that aquafaba treated with citric acid and salt closely mimics egg white in texture, while the addition of xanthan gum enhances its foaming stability and hardness. This research supports the potential of chickpea aquafaba in sustainable plant-based baking, contributing to reduced agricultural pollution.

Author

lenguyenthuyan27102005

Language

EN