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Egg foam may enhance gluten-free sourdoughs


January 7, 2010
By BakeryAndSnacks.com

NEWS HIGHLIGHT

Egg foam may enhance gluten-free sourdoughs

Egg white foam may boost gluten-free sourdoughs, enhance the structure of the resulting baked goods and extend the range of gluten-free products, says a new study.


Jan. 7, 2010 – Egg white foam may boost gluten-free sourdoughs, enhance the structure
of the resulting baked goods and extend the range of gluten-free
products, says a new study. | READ MORE

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