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- Q19820584 subject Q8229164.
- Q19820584 abstract "Aquafaba, or chickpea brine, is the liquid from canned chickpeas, used as an egg substitute because of its function as an emulsifier, leavening agent, and foaming agent.Vegan baker Goose Wohlt coined the term aquafaba ("bean liquid") to describe the liquid, which French chef Joël Roessel discovered could be used in recipes much like egg whites. Joël Roessel purports that the most likely agent that causes the liquid to foam is the saponins contained therein.Aquafaba has been used to create meringues, macarons, nougat and other products that normally require the use of eggs, making them suitable for people with egg allergies, vegans and lacto-vegetarians.There is currently no scientific consensus on the chemical properties of aquafaba and why it mimics egg whites so effectively. Seed proteins, including albumins and globulins, as well as soluble fibers, sugars, and glycosides have been proposed as contributing to the similarity.".
- Q19820584 thumbnail Aquafaba_vegan_meringue_kisses.jpg?width=300.
- Q19820584 wikiPageExternalLink index.html.
- Q19820584 wikiPageWikiLink Q11002.
- Q19820584 wikiPageWikiLink Q12478.
- Q19820584 wikiPageWikiLink Q169219.
- Q19820584 wikiPageWikiLink Q17115978.
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- Q19820584 wikiPageWikiLink Q8054.
- Q19820584 wikiPageWikiLink Q81375.
- Q19820584 wikiPageWikiLink Q8229164.
- Q19820584 wikiPageWikiLink Q908833.
- Q19820584 comment "Aquafaba, or chickpea brine, is the liquid from canned chickpeas, used as an egg substitute because of its function as an emulsifier, leavening agent, and foaming agent.Vegan baker Goose Wohlt coined the term aquafaba ("bean liquid") to describe the liquid, which French chef Joël Roessel discovered could be used in recipes much like egg whites.".
- Q19820584 label "Aquafaba".
- Q19820584 depiction Aquafaba_vegan_meringue_kisses.jpg.
- Q19820584 homepage index.html.