Egg Structure & Its Uses in Bakery

1374 Words May 7th, 2012 6 Pages
Topic:
Egg Structure & Its Uses In Bakery
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“Submitted in fulfilment of the required for B.A (Hons.) In Culinary Arts”

University Of Huddersfield

Acknowledgement
I would like to acknowledge and extend by heartfelt gratitude to Chef Anand Marwad and Anant Bhamkar for giving me this project.
It has helped me a lot in gaining more knowledge about the given topic [Egg structure and its uses in bakery].
I would also like to thank all my friends who have helped me in collecting the topics for this project.

Introduction
Eggs are the backbone of many baked goods and contributes to its structure. Egg’s cooking properties are so varied that eggs have been called “the cement that holds the castle of cuisine together.”
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Uses of Eggs in Bakery
Eggs have many uses in baking and cooking. They can bind ingredient, they can also leaven such baked high rises as soufflés and sponge cakes. Their thickening talent is seen in custards and sauces. Eggs emulsify. They clarify soups and coffee. Eggs retard crystallization. They also enable coating. In general, eggs add color and flavor.
COAGULATION
When eggs are heated, the protein in the white and yolks starts to coagulate. This means that the liquid egg becomes firmer. As heating continues the egg eventually becomes solid.
A sauce or custard can be thickened by egg and heating, critical to many recipes.
When eggs are heated, their proteins unwind (called denaturing) and break apart from their tightly bound bundles, bump up against one another, and adhere to form loose, flat and long strands. These strands are linked together in a three-dimensional mesh. Example: With egg whites because they turn from clear to opaque, forming a solid gel. Liquid gets trapped in these strands, and this causes the mixture to thicken.
BINDERS
Whole raw egg adds moisture to a mixture and holds the ingredients together. As the food is heated, egg protein coagulates, thus binding ingredients together. This is a very useful property for binding in products such as meat loaves, formed meat and poultry products and for natural thickening of custards and pie fillings. The temperature of coagulation can be controlled by adjusting pH, adding salts
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