Method and composition for replacing part of whole liquid eggs in a bakery product with a composition comprising egg white in powder form or the like

摘要

A method for preparing a pastry-Vienna bakery product requiring whole eggs, wherein part of the eggs required for obtaining a specific quality for the pastry-Vienna bakery product are replaced by the addition of a preparation based on a solid composition containing egg white in powder form or one of the equivalent products well-known in the agri-food field. The invention also concerns powder compositions and their use for using fewer whole eggs (yolk and white) required for preparing a pastry-Vienna bakery product.