In cooking and baking there are five main functions of an egg. They bind, thicken, coat, serve as a leavening agent, and emulsify. Egg whites can be whipped to create an egg white foam. The foam is filled with air which helps to leaven baked goods.
The structure of baked goods depends on the ingredients connecting and baking into a matrix. The dish must maintain that structure throughout the baking process. Some foods, like souffles, will deflate soon after cooking as the air in them escapes, but other dishes, such as cakes, remain light and tall long after you remove them from the oven.
2.LEAVING
Eggs Help Add Texture And Fluffiness
The structure from beaten whites also leavens the recipes you use them in. For instance, the airy texture of an angel food cake would be impossible without the leavening of the beaten whites. For maximum leavening power, use room temperature egg whites, pristine bowls and beaters without any grease, and a small amount of acid to stabilize the whites. With enough time and effort, you can beat whites up to eight times their original volume.
3.TENDERIZING
Eggs Keep Baked Goods More Delicate
Gluten is a protein in the flour of baked goods. The long strands of gluten contribute to chewiness in finished products. Flours with higher gluten percentages have chewier textures, such as bread flour, whereas those with low protein content, such as cake flour, produce more tender products. When added to baked goods, the fat from yolks shortens the recipe’s gluten strands, yielding a more delicate, toothsome result.
Another way yolks help tenderize baked goods is through trapping moisture in the product’s structure. The set proteins in the egg hold moisture in the baked good, making it more tender and less likely to go stale quickly.
4. MOISTURE
Proteins in Eggs Hold The Moisture In
Moisture in baked goods prevents the products from going stale while improving the flavor and texture. Fats act as moisturizers in food, which the yolks contain. The proteins found in both the yolks and whites also contribute to holding moisture from the yolks in the finished goods. Whether cooking with traditional wheat-based flours or making gluten-free recipes, moisture levels are essential. However, if you must convert a conventional dish to gluten-free, you may need an extra egg or yolk to add moisture to the recipe.
The balance of moisture in desserts is essential. Too much will cause mold to grow on cakes or other baked foods. However, too little makes the food crumbly and dry. Eggs trap water in cooked foods, holding moisture in for better texture while preventing mold from accessing it and growing. Shelf life, whether in a home kitchen or sold in a bakery, increases thanks to the delicate balance of moisture the food maintains.
5.WASH
Eggs Help Add A Shiny Finish
Many types of bread use a wash to create a protein-rich coating that repels excess moisture while giving the loaf a shiny finish. Some foods that have toppings will use a wash of egg whites and water to hold the seeds, nuts, or grains in place during baking. The whites must be watered down to around 10 to 15 percent protein for the best adhesion of toppings on the baked good.
Answers & Comments
Answer:
In cooking and baking there are five main functions of an egg. They bind , thicken, coat, serve as a leavening agent, and emulsify. Egg whites can be whipped to create an egg white foam. The foam is filled with air which helps to leaven baked goods.
Explanation:
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1.STRUCTURE
Eggs Add Structure To Baked Goods
The structure of baked goods depends on the ingredients connecting and baking into a matrix. The dish must maintain that structure throughout the baking process. Some foods, like souffles, will deflate soon after cooking as the air in them escapes, but other dishes, such as cakes, remain light and tall long after you remove them from the oven.
2.LEAVING
Eggs Help Add Texture And Fluffiness
The structure from beaten whites also leavens the recipes you use them in. For instance, the airy texture of an angel food cake would be impossible without the leavening of the beaten whites. For maximum leavening power, use room temperature egg whites, pristine bowls and beaters without any grease, and a small amount of acid to stabilize the whites. With enough time and effort, you can beat whites up to eight times their original volume.
3.TENDERIZING
Eggs Keep Baked Goods More Delicate
Gluten is a protein in the flour of baked goods. The long strands of gluten contribute to chewiness in finished products. Flours with higher gluten percentages have chewier textures, such as bread flour, whereas those with low protein content, such as cake flour, produce more tender products. When added to baked goods, the fat from yolks shortens the recipe’s gluten strands, yielding a more delicate, toothsome result.
Another way yolks help tenderize baked goods is through trapping moisture in the product’s structure. The set proteins in the egg hold moisture in the baked good, making it more tender and less likely to go stale quickly.
4. MOISTURE
Proteins in Eggs Hold The Moisture In
Moisture in baked goods prevents the products from going stale while improving the flavor and texture. Fats act as moisturizers in food, which the yolks contain. The proteins found in both the yolks and whites also contribute to holding moisture from the yolks in the finished goods. Whether cooking with traditional wheat-based flours or making gluten-free recipes, moisture levels are essential. However, if you must convert a conventional dish to gluten-free, you may need an extra egg or yolk to add moisture to the recipe.
The balance of moisture in desserts is essential. Too much will cause mold to grow on cakes or other baked foods. However, too little makes the food crumbly and dry. Eggs trap water in cooked foods, holding moisture in for better texture while preventing mold from accessing it and growing. Shelf life, whether in a home kitchen or sold in a bakery, increases thanks to the delicate balance of moisture the food maintains.
5.WASH
Eggs Help Add A Shiny Finish
Many types of bread use a wash to create a protein-rich coating that repels excess moisture while giving the loaf a shiny finish. Some foods that have toppings will use a wash of egg whites and water to hold the seeds, nuts, or grains in place during baking. The whites must be watered down to around 10 to 15 percent protein for the best adhesion of toppings on the baked good.
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