| 摘要 |
Process for making pastries or cakes that are normally made from a mixture containing whole egg comprises either: (a) replacing part of the whole egg with a composition comprising powdered egg-white or a powdered egg-white equivalent or (b) adding such a composition to the mixture. An Independent claim is also included for a powdered food composition for replacing whole egg, comprising powdered egg-white (8-20 wt.%), proteins (20-40 wt.%) and carbohydrates. |
