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  • Fundamental Role of Eggs In Baking

    Posted on September 19, 2014 by in Blog

    Eggs Since I was on the role of talking about the sugar role in baking I’m going to continue to explain the functions of some of the ingredients. It’s important to know the roles of each ingredients so if something go wrong in the baking you can trouble shoot the cause in a quicker matter. Let’s get started….. http://eatmytreat.com/

    Functions of Eggs in Baking:

    A.  Color

    a.  Yolk contributes yellow color to the dough and batter

    b.  Adds the brown to the crust

    c   When used as a glaze adds shine to the baked goods

    B.  Texture and Grain

    a.  The whites produce drier texture and contribute to crispries

    b.  Emulsifiers in yolk hold fat and moisture together (emulsifiers, surface- active agent)

    1. producing creaminess

    2. enhance shelflife

    C.  Volume and Leavening

    a.  Beating eggs produces air bubbles which expand when heated, resulting in a lighter, higher product.

    b.  Beaten eggs can leaven 5-6 times the weight of other ingredients

    c.  Egg white foams and increase in volume 6-8 times when beaten

    1.  Whites must be room temperature to expand fully

    2.  Presence of fat will deflate egg white foam

    a.  Egg whites must be clean without any trace of yolk

    b.  Bowls and utensils must be spotless of any fat (butter, shortening, oil)

    c.  Small amount of acid (cream of tartar or vinegar) will enhance volume of beaten whites and help maintain air bubbles until protein set in oven. (coagulate)

    D. Structure

    a.  Proteins and water in egg support gluten developement

    b.  beaten egg whites do not contribute to structure

    E.  Shortening

    a.  Fats in egg yolks act as a shortening especially in obsence of other fats

    F.  Moisture

    a.  large amount of water in egg (73% of whole egg)

    b.  Should be taken into account when calculating total liquids in a recipe

    c.  Contribute to shelflife

    G.  Flavor

    a.  Mostly comes from the yolk

    b.  Contributes to aroma and taste

    H.  Nutritional value

    a.  75% moisture

    b.  25% protein, fat, sugar, potassium. sodium, calcium, iron

    c.  yolk is significant source of cholesterol

    I.  Sizes and Grades

    A.  Jumbo – 30 oz., X-large – 27 oz.,  large – 24 oz. , medium – 21 oz., small – 18 oz.

    B.  Vary by size of air pocket and firmness of the egg white.

    a.  AA – air pocket is small and stands high, white is thick and firm, yolk is high and round

    b.  A – air pocket is moderate in size, white firm, yolk high

    c.  B – rarely affected to consumers.

    Well I hope this was helpful and that you can use this information. Happy Baking!

    Have a SWEET day.

    Jacqueline

    http://eatmytreat.com/