What are the uses of eggs in bake products?

Answer 1

Egg Yolks: It is the yolk or yellow portion which is responsible for the egg's emulsifying properties from the fat and lecithin contained in them (whites do not contain fat). Both contribute to the fine texture of baked goods and which bring the water and fat phases together in a recipe for a creamier, smoother texture. This is important when baking and making creamy sauces. The yolk also contains a little less than half of the protein.Egg yolk's structure:1/2 water1/6 protein1/3 fatemulsifiers (lecithin)All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D. The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc.

Egg white's structure:7/8 water1/8 protein 0 fatniacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur.

With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg's vitamins than the white. The yolk of a large egg contains about 59 calories. The downside is it contains 213 mg of cholesterol, a significant percentage of the American Heart Association's suggested limit of 300 mg per day.

Egg Whites: Also known as albumen, it accounts for most of an egg's liquid weight, about 67%.

Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs.

Answer 2

Properties such as binding, emulsification, coagulation and adhesion are integral to the production of a large number of food products in the bakery sector