Funtion of Eggs
Eggs
I have chosen to use the recipe for classic white cake. This recipe has all the basic ingredients such as butter, sugar, milk, flour and eggs. The ingredient I have chosen to use is eggs. The functions of eggs in the cake are structure, emulsification, moisture, flavor, color and aeration.
One of the functions of eggs is the structure. An egg is a major structure provider and gives the cake firmness, lightness and stability. When eggs are beaten and heated they turn mixtures from a liquid into a semi-solid or solid state. Coagulation also binds ingredients together preventing crumbing and forms the structure for the cake. Two other functions of eggs are emulsification and moisture. Emulsifier in eggs brings fats and liquids together into a smooth batter, allowing for a moist cake that does not seem greasy. This action contributes to the volume and to the texture of the cake. The eggs yolks are a good source of fat which can contribute to the moistness and tenderness of the cake. The flavor and color are also functions of the eggs in this cake. The eggs play a significant role in the final taste profile of this cake. Also eggs give the cake color by golden hue of the egg yolks adds soft yellow pigmentation to both the batter and the cake after it is baked. The last function of the eggs in the cake is aeration. When the eggs are beaten they help to incorporate air into tiny cells. When the batter is heated the trapped air expands and aids in leavening of the cake. In conclusion, eggs are one of the most important ingredients in the cake. The eggs add structure, moisture, flavor, color emulsifiers and aeration. Without these functions the classic white cake would be very crumbly, bitter and flat.
I have chosen to use the recipe for classic white cake. This recipe has all the basic ingredients such as butter, sugar, milk, flour and eggs. The ingredient I have chosen to use is eggs. The functions of eggs in the cake are structure, emulsification, moisture, flavor, color and aeration.
One of the functions of eggs is the structure. An egg is a major structure provider and gives the cake firmness, lightness and stability. When eggs are beaten and heated they turn mixtures from a liquid into a semi-solid or solid state. Coagulation also binds ingredients together preventing crumbing and forms the structure for the cake. Two other functions of eggs are emulsification and moisture. Emulsifier in eggs brings fats and liquids together into a smooth batter, allowing for a moist cake that does not seem greasy. This action contributes to the volume and to the texture of the cake. The eggs yolks are a good source of fat which can contribute to the moistness and tenderness of the cake. The flavor and color are also functions of the eggs in this cake. The eggs play a significant role in the final taste profile of this cake. Also eggs give the cake color by golden hue of the egg yolks adds soft yellow pigmentation to both the batter and the cake after it is baked. The last function of the eggs in the cake is aeration. When the eggs are beaten they help to incorporate air into tiny cells. When the batter is heated the trapped air expands and aids in leavening of the cake. In conclusion, eggs are one of the most important ingredients in the cake. The eggs add structure, moisture, flavor, color emulsifiers and aeration. Without these functions the classic white cake would be very crumbly, bitter and flat.