Effect of Egg Replacers in Soft Drop Cookies



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The purpose of this research was to find an optimal method of replacing eggs in soft drop cookies. This avenue of research is valuable because many large-scale bakeries can improve their production process through the elimination of this ingredient. Eggs are part of a volatile agricultural market, making their availability and price vary greatly. They also contribute a food safety concern and a common allergen. By eliminating eggs from their formulas, industry professionals can not only improve the price stability of their process, but also increase the safety of their product and reach a larger consumer base that now includes individuals avoiding eggs. This research evaluates the effectiveness of several commercial egg replacers as well as the benefit of adding additional functional ingredients, a dough conditioner and an emulsifier, to commercial egg replacers.