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Meringue — Ingredient · Foodgeist
Ingredient
Meringue
Cook with Meringue
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“We conclude that wheat gluten hydrolysates can be a valid functional alternative for egg white proteins in meringues, and possibly other food systems.”
wheat gluten hydrolysates→can be→a valid functional alternative for egg white proteins in meringues
“The aquafaba meringues showed less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues.”
Aquafaba meringues→showed→less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues