Vegan, Gluten-Free Snack Source: Aquafaba
Egg is the most important ingredient in terms of both texture and nutritional value, especially in bakery formulations such as pancakes and cakes. Egg white proteins are responsible for foam formation, emulsification, stabilization and elasticity, while egg yolk is used as binding, coloring, flavoring and emulsifying agents. Despite these positive effects, egg consumption is limited …
