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What is Aquafaba: Composition and Uses about?

1) Aquafaba, the liquid from canned beans and peas, has become a popular egg substitute in vegan cooking due to its foaming and emulsifying properties. 2) Analysis of aquafaba from chickpeas showed it contains proteins, carbohydrates, but no fat. It is likely the protein fraction provides the foaming abilities, while carbohydrates could help stabilize foams through increased viscosity. 3) While aquafaba can substitute for eggs in items like meringues and mousses, it does not replicate eggs fully in cake

Author

juampi69

Language

EN