#chemistryofbaking — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #chemistryofbaking, aggregated by home.social.
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🥚Egg white or albumen is very suitable as a baking agent, as it forms a voluminous and strong foam which remains stable during drying by the baking process
https://doi.org/10.1002/chemv.202000130
#chemistry #chemistryviews #chemviews #ChemistryEducation #chemistryofbaking