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Butter or margarine? A food scientist describes how subtle chemical deviations can affect your baked goods

Butter or margarine? A food scientist describes how subtle chemical deviations can affect your baked goods
Key Points

My mother loves butter. It is the primary fat I ate growing up. She smeared it on any kind of bread, potatoes, nut rolls or coffeecake.

My mother loves butter. It is the primary fat I ate growing up. She smeared it on any kind of bread, potatoes, nut rolls or coffeecake. She baked with it exclusively.
Originally published by Phys.org Read original →