what is a egg and what are its uses and functions
Answers
Answer:
Explanation:
Eggs are a truly multifunctional ingredient and have many roles to play in the bakeshop. Their versatility means that product formulas may be adjusted once the properties of eggs are understood. For example, in French butter cream, egg whites may be substituted in the summer for whole eggs to give a more stable and bacteria-free product (egg white is alkaline, with pH 8.5). A yolk or two may be worked into a sweet short paste dough to improve its extensibility. Sponge cake formulas can be adjusted, for example, with the addition of egg yolks in jelly rolls to improve rolling up.
If a recipe is changed by replacing some or all of the eggs with water, two factors must be remembered:
Water replacement is about 75% of the egg content, since egg solids constitute about 25% of the egg.
Leavening ability is lessened and must be made up by the addition of chemical leavening.
Other uses of eggs are:
Leavening: They will support many times their own weight of other ingredients through their ability to form a cell structure either alone or in combination with flour. The egg white in particular is capable of forming a large mass of cells by building a fine protein network.