Eggs are among the most commonly used ingredients in some bakery preparations, and their functionality can be challenging to replace in certain cases. In this entry, we will analyse their composition, functionality, and the various forms in which these products can be found in the market. Morphology and Composition We are all familiar with eggs, and we can clearly distinguish three parts. Firstly, there is an outer shell that envelops and protects them. This shell must be removed and is…
After our initial entry where we discussed general aspects of flour quality, such as moisture, particle size, ash content, germination problems, and protein degradation (which you can find at this link), it’s time to delve into the proteins found in cereals. Protein Quantity The protein content of flours is a well-known analysis and can be conducted in many places. Many laboratories have equipment for measuring protein, typically using the Kjeldahl method, as protein is one of the most important macronutrients…