Egg white foam may boost gluten-free sourdoughs and enhance the structure of the
resulting baked goods and extend the range of gluten-free products, says a new
study.
Foams from egg white showed potential as structure builders by retaining gas and
forming continuous networks in sourdoughs, according to findings published in
the Journal of Agricultural and Food Chemistry.
This study showed that the use of egg white foam substantially improved the
structural quality of model baked goods which were prepared from sourdough and
potato starch, wrote the researchers, led by Jussi Loponen from the University
of Helsinki.
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