I am taking a food lab class. What are substitutes for milk, butter and egg?
Q Hi, I am taking a food lab class that requires the use of many animal products and the Prof. has agreed to work with me so I don’t have to do these labs. I am really happy that my school is willing to let me study nutrition without harming animals – it took a lot of work though. For the bread making lab I need to write a report on the substitutes for the milk, butter and egg. Can you tell me how to find out the functional properties of the alternatives. I know soy milk, oil, and applesauce add moisture. Do you know what is emulsifying, what helps the dough rise, what holds in the air and what helps it set etc.? Any help you can give is greatly appreciated. Thanks! A Egg is not usually added to most breads, therefore can be done without. It’s mainly used in baking as a binder however there are other ingredients that serve this purpose (i.e. the gluten found naturally in wheat based products). The raising agent is yeast, which is vegan so need not be substituted, another raising agent
