Egg white is easily available whipping agent and is used in Nougat since ancient times. By whipping Egg whites along with other ingredients for a Nougat it makes more light and frothy. Hydrolyzed soya protein or gelatine are substitutes for Egg whites in Nougat preparation.
Answers
March 17, 2010
Egg white is easily available whipping agent and is used in Nougat since ancient times. By whipping Egg whites along with other ingredients for a Nougat it makes more light and frothy. Hydrolyzed soya protein or gelatine are substitutes for Egg whites in Nougat preparation.
March 17, 2010
It is lighter, softer, chewier in texture