Egg white proteins assist in low-gluten baking
January 4, 2010
by Jeff Gelski
ANTALYA, TURKEY — Egg white foams appear to be potential structure builders in sourdough applications and may serve as alternative structural agents in the production of baked foods with low-gluten content, according to a study from Akdeniz University in Antalya, Turkey, and the University of Helsinki in Helsinki, Finland. Results of the study appeared on-line Dec. 31, 2009, in the Journal of Agricultural and Food Chemistry.
The study investigated the behavior of egg white proteins within sourdough systems with respect to proteolysis and fermentation parameters, and the ability of egg whites to build foam structures with sourdoughs.