Egg replacement challenges and solutions
Eggs are highly functional ingredients and can be difficult to replace, especially by substituting with just a singleingredient.
Tag: Maillard reaction
Suppression of baking powder in a pound cake using an overpressure strategy
Baking soda or baking powder is the most common carbon dioxide (CO2) source. It is used to produce aerated cakes, for example. This article proposes an alternative to the use of baking powder by using the mixing of the batter under CO2 pressure.