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A binding agent is an ingredient that holds all of the other ingredients together (i.e. flour)

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16y ago

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What are the functions of eggs in pastry?

as a binding agent


Why do you use eggs?

The egg in baking is used as a binding agent.


What can I use instead of eggs in meatloaf for binding purposes?

You can use ingredients like breadcrumbs, oats, flaxseed meal, or mashed potatoes as a binding agent in meatloaf instead of eggs.


What is a function of eggs?

In baking, eggs add criticla moisture, act as the main binding agent, and can add a "shine" to the top of baked goods.


Why are eggs used in desserts?

They add taste and often act as a binding agent, especially in baked goods.


Why is flour used in quiche?

the eggs are used in recipes because they have the nutation's to make the taste and to mix the flower and sugar.


Can you make salmon cakes without eggs?

Yes, you can make salmon cakes without eggs by using ingredients like breadcrumbs, mayonnaise, mustard, or mashed potatoes as a binding agent instead of eggs.


How can I make salmon cakes without using eggs?

You can make salmon cakes without using eggs by using ingredients like breadcrumbs, mayonnaise, mustard, or mashed potatoes as a binding agent instead of eggs.


Can fat free mayonnaise be used as a binding agent?

the mayonnaise as a binding agent for your crab cakes


Can you prepare salmon patties without using eggs?

Yes, you can prepare salmon patties without using eggs by using alternatives such as breadcrumbs, mayonnaise, or mashed potatoes as a binding agent.


Why do my meatballs keep falling apart when I cook them?

Meatballs may fall apart when cooked if the mixture is too dry or lacks a binding agent like eggs or breadcrumbs. Adding more moisture or a binding agent can help them hold together better during cooking.


How can I modify a recipe to replace eggs with applesauce?

To replace eggs with applesauce in a recipe, use 1/4 cup of applesauce for every egg. This substitution works well in recipes that call for eggs as a binding agent, such as in baking.