Bakers Journal

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Testing could reveal ‘perfect egg’ for bakery


October 14, 2008
By BakeryAndSnacks.com

Oct. 13, 2008 — Researchers 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.

Oct. 13, 2008 — 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

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