Researchers at Campden BRI, a major food and drink research centre, have devised a
way to measure eggs’ performance during cooking which they say could
lead to the discovery of the perfect egg for use in bakery products.
It has long been a problem for the baking industry that some egg
batches perform better than others, even when they obtain similar
results with current testing methods, such as pH measurements and
foaming tests. | FULL STORY
|
