Bakers will sometimes replace the butter, oil, or eggs in their breads, muffins, and assorted tasty treats with applesauce. That pretty much sounds like culinary magic, but it’s not… it’s culinary SCIENCE!
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Sources:
http://www.bakeinfo.co.nz/Facts/Gluten
http://www.plantphysiol.org/content/153/2/384.full
https://www.researchgate.net/figure/257394543_fig2_Figure-4-Effect-of-fat-replacement-with-applesauce-on-the-percentage-of-acceptability-of
http://www.dailytarheel.com/blog/carolina-living/2016/02/why-applesauce-is-actually-a-miracle-food
Baking Without Eggs
http://foodreference.about.com/od/Fats-And-Oils/a/Functions-Of-Fat-In-Food.htm
Ceviche
