Egg Structure & Its Uses in Bakery
Topic:
Egg Structure & Its Uses In Bakery
Done By:
“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.”
Egg also provide steam for leavening or moisture for starch. Egg yolk adds moisturizing fats and helps emulsify the batter, giving the baked good a smooth and creamy texture. The egg whites acts as strengtheners.
The eggs used in bakery mainly comes from hens. A healthy hen/chicken will lay one egg a day and this will largely depend upon it’s diet and the time of the day, as sunlight affects the production of eggs. The size of the egg also depends on the chickens age; older the hen larger the egg
An egg is a rich source of proteins as it has two types of proteins; egg white contains ‘albumen’ and the yolk contains ‘lecithin’.
Structure of an Egg
A whole egg contains a yolk and a white that are encased in a shell.
THE SHELL
It is the outer covering of the egg and is composed of calcium carbonate. It may be white or brown depending upon the breed of the chicken. The colour of the shell does not affect cooking quality, character or nutrition.
EGG YOLK It is the yolk or yellow portion which is responsible for the egg 's emulsifying properties from the fat and lecithin contained in them. 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
Egg Structure & Its Uses In Bakery
Done By:
“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.”
Egg also provide steam for leavening or moisture for starch. Egg yolk adds moisturizing fats and helps emulsify the batter, giving the baked good a smooth and creamy texture. The egg whites acts as strengtheners.
The eggs used in bakery mainly comes from hens. A healthy hen/chicken will lay one egg a day and this will largely depend upon it’s diet and the time of the day, as sunlight affects the production of eggs. The size of the egg also depends on the chickens age; older the hen larger the egg
An egg is a rich source of proteins as it has two types of proteins; egg white contains ‘albumen’ and the yolk contains ‘lecithin’.
Structure of an Egg
A whole egg contains a yolk and a white that are encased in a shell.
THE SHELL
It is the outer covering of the egg and is composed of calcium carbonate. It may be white or brown depending upon the breed of the chicken. The colour of the shell does not affect cooking quality, character or nutrition.
EGG YOLK It is the yolk or yellow portion which is responsible for the egg 's emulsifying properties from the fat and lecithin contained in them. 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
Bibliography: Websites -> * http://baking-management.com/rd_applications/bm_imp_8806/ * http://en.wikipedia.org/wiki/Egg_(food)#Uses Books -> * Food Production Operations by Parvinder S. Bali.