Answer:
Bakery products require binding, emulsification, coagulation and adhesion as these are integral to bakery production. Eggs have all these properties.
Some of it's uses in bakery products are:
- In bread eggs act as a humectant, trapping moisture in starch molecules to prolong shelf life while preventing products from becoming soggy. They also keep a stable pH in bread products. Eggs also give flavour and structure as well as allow ingredients such as seeds and grains to adhere to the bread.
- Eggs provide volume and height to cakes and related products. Egg proteins create foam, which results in a lighter and airier cake with a solid structure. Eggs also help in binding cakes, pastries, muffins and other bakery products. They also gives a more desirable texture and enhances flavour.
- Amongst frostings, icings and fillings, egg proteins coagulate from a fluid state to a gel, which acts to thicken. Proteins in egg white prevent sugar crystallisation and promote smoothness in the finished product.
- Phospholipids and lipoproteins found in egg act as emulsifiers, maintaining oil and water emulsions to stabilise custards. Xanthophyll pigments in egg yolk give a rich yellow colour to custard fillings.
- Control of crystallisation in frozen products is achieved by the addition of egg proteins, which stabilises the product during reheating and baking.
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