Are Eggs Really Replaceable in Bakery?

摘要

The aroma of freshly made bread and other baked goods is irresistible to most people. The wide range of products that yield the delicious smells and tastes of freshly baked goods is the result of a complex interaction of various ingredients and physical processes. Putting flour to one side, egg is also a crucial component of many baked goods, due to its unique functional properties and the significant contribution it makes to structure, appearance, texture and taste.