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A binding agent is an ingredient that holds all of the other ingredients together (i.e. flour)
Wiki User
∙ 15y ago
Wiki User
∙ 14y agoLecithin
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What are the functions of eggs in pastry?
as a binding agent
Why do you use eggs?
The egg in baking is used as a binding agent.
What is a function of eggs?
In baking, eggs add criticla moisture, act as the main binding agent, and can add a "shine" to the top of baked goods.
Why are eggs used in desserts?
They add taste and often act as a binding agent, especially in baked goods.
Why is flour used in quiche?
the eggs are used in recipes because they have the nutation's to make the taste and to mix the flower and sugar.
Can fat free mayonnaise be used as a binding agent?
the mayonnaise as a binding agent for your crab cakes
What is a water binding agent used in food processing?
water binding agent are those agent which hold the water in the food by this the quality of food maintain throughtout the time
What islump crab cake?
Crab cakes are generally pieces of crab with a binding agent (eggs, flour, water, maybe some veggies like celery) that are seared or fried in oil.
Can you bake a cake without eggs and flax seeds?
Flax seeds are not an essential ingredient for making a cake and can therefor be omitted. The most commonly used binding agent is eggs. A cake absolutely needs something as a binder. If you don't want to use eggs, you can replace them by gluten or starch.
Why does it matter how many eggs go in a cake?
Eggs are very important to a cake. If there are no eggs at all, or not enough, the cake will not hold together. After baking, it will crumble and fall apart, as eggs are the main binding agent in the cake batter. Eggs also add moisture. Too many eggs will result in a goopy and dense cake, while too few eggs will result in a dry and floury-tasting cake.
What do eggs do to quick bread?
1) They are a binding agent; they hold together the mixture of the dough whilst preparing prior to baking 2) They add oxygen to the mixture
Why do you use eggs in baking?
For flavor, texture, and binding ingredients.
