Functions of Eggs in Baking.
Eggs play an important role in our baked goods. Eggs add structure, leavening, colour, and flavour to our cakes and cookies.
It’s the balance between eggs and flour that help provide the height and texture of many of the baked goods. Eggs not only play an important role in the structure of various baked goods, they add taste, flavour and colour to fillings and toppings.
The hen’s egg contains protein, fats, water and various vitamins and minerals but no carbohydrates or sugar. The albumen makes up more about 60% of the egg’s weight. It contains water, some nutrients and more protein than the yolk. While the yolk does contain fat and cholesterol, it also contains most of the beneficial vitamins and minerals found in eggs. Ten times more iron and vitamin B12 is found in the yolk.
The emulsifying properties of eggs come from lecithin, a phospholipid, found only in the yolk. It contributes to the creamy and fine texture eggs add to baked products.
In addition to the 9 essential amino acids ( essential proteins that the body cannot create itself ), there are another 9 amino acids in eggs.
The egg yolk is one of the few foods that contain Vitamin D, which is good for the immune system.
Functions of eggs in baked products
Eggs are an important structural ingredient in many baked goods. Just as a fried or boiled egg becomes firm as it cooks, the same reaction in the baking process provides structure to cakes, custards and many other baked goods. Eggs also provide additional nutritional benefits for products, most importantly, extra protein.
Leavening and binding
Beating or whisking eggs produces foam. The foam is then incorporated into the batter and adds air bubbles, allowing the eggs to act as a leavening agent. When exposed to heat, the air bubbles expand and the cake rises. Whipped egg whites folded into a batter create light and fluffy baked goods, with a good texture and smoother mouth feel.
Eggs are also good at binding ingredients together. In pancakes, doughs, pastries, muffins waffles, cookie mixes and cakes, whole eggs are used as a binder, creating a better textured final product. Eggs give body and softness to bread products, helping to reduce moisture loss and balance pH.
Thickening and stabilising
Whole eggs are often used in recipes as a thickening agent. Coagulation of the egg proteins in both the yolk and the albumen result in thickening as the egg changes from a fluid to solid or semi-solid state.
Eggs can also be used to stabilise frozen products and improve their texture by controlling crystallisation during reheating. This helps to prevent the product from becoming soggy at the end of the thaw cycle. Egg white contains proteins which prevent sugar crystallisation. This creates a smoother finished product when used in confectionary items like icing, chocolate and even some types of ice-cream.
Toppings and fillings
Eggs are used in many fillings and toppings as an emulsifier or thickener. Egg whites may be whipped to form a thick foam for a meringue topping or to aerate and lighten a batter by folding the beaten egg whites into the mixture.
Eggs yolks are added to tarts, custard fillings, yellow cakes, biscuits and some speciality pastries to give colour to the batter.
Flavour and colouring
Egg yolks add flavour and richness to the batter, carrying their own flavours and enhancing the flavours of other ingredients used in the mix. The colour of the batter is also more appealing when eggs are added.
Whole eggs or egg yolks mixed with a little milk are brushed onto the surface of breads, pies, biscuits and other products to produce an attractive golden colour and shine during the baking process. An egg wash also allows seeds or other toppings to adhere to speciality rolls or breads.
Egg products are commonly used in the foodservice industry in place of shell eggs. They are convenient to use, cutting down on food preparation times as well as providing a good standard of food safety. All liquid, frozen and dried egg products are pasteurised.
Liquid A quick and easy refrigerated product which can be used in place of shell eggs in a myriad of different products including desserts, quiches and meringues. Liquid egg products are available as blended whole eggs, egg whites or egg yolks. Products may be salted or sugared and should be selected according to the required application. Ultra-pasteurised liquid eggs products have a very long shelf life.
Frozen Whole eggs, whites or yolks, either separate or blended with other ingredients may be frozen to extend the shelf life of the product. Products may contain sugar or salt, usually added to prevent gelation during the thawing process.
Dried A product which is convenient to use and easy to store. Dried egg powder can be used in place of shell eggs in different products including desserts, various dressings and some baked goods. Products available may be whole egg solids, egg white solids or powder blends with sugar or corn syrup. Anti-caking agents may be added to prevent solidification. Products have a shelf life of over a year without refrigeration required.
Nulaid Eggs supplies a great range of eggs – Nulaid Eggs / Free Range Eggs / Canola Eggs / Pasteurised Liquid Egg Products / Quantum Eggs and Pasteurised Eggs.
Trackback from your site.