RSS

AIB International weighs in on egg ingredients in baking

While bread might be the staff of life, the staff at American Institute of Baking provides a lifeline for the bakers turning out everyone’s favorite pastries, cakes, donuts, meringues and of course, bread. The institute serves as a resource to teach, troubleshoot and lend technical advice so bread and baked goods continue to achieve the highest quality taste, texture and appearance while turning a profit for the operator.

Recently, we interviewed Luis Belozerco, Baking & Food Technical Services at AIB International in Manhattan, KS, to ask about the multiple roles played by egg ingredients in baking applications. Within many baking applications, more than one functional property of eggs is at work. Belozerco dives into best practices to help maintain product appearance, taste, texture and quality. 

Within the videos, Belozerco discusses the three critical phases in production: the mixing process, oven temperatures and bake time. He explains the importance of these three phases and adjustments bakers should consider prior to reformulating.

Eggs are used in varying amounts and supply different functional properties depending on the baking application. For example, the foaming capability and aeration eggs provide is responsible for the appearance, volume and/or texture in products like macarons, meringues and foam-type cakes such as angel food.

Other products rely on eggs for a stable emulsion, particularly in baked goods with a higher fat content. The more egg, the more stable the emulsion.

The final word on the topic? “There is not a single substitute that can replace all of the functions eggs perform in all of the different types of baking products,” said Belozerco.

Prior to joining the staff at AIB International, Luis Belozerco worked for more than 25 years as a baking professional on grain-based products and technical solutions for a number of multinational corporations. Click here to watch the Tech Talk Baking videos.

Photo Credit - Shutter Stock

 

2015-09-28 08:02:14
 

Focus on the yolk

With the 2015 Institute of Food Technologists Annual Meeting & Expo behind us, we’re still fielding questions about the samples served at the show, in particular the dulce de leche pudding. We will soon post formulations for those show samples. Several highlight the emulsifying properties of egg yolk, so a review of egg yolk properties and benefits might be helpful.

Egg yolks are the yellow portion of a whole egg. They comprise 30 to 33 percent of the total liquid weight of a whole egg. They also contain the entire fat content of the egg in a balanced mix of saturated, monounsaturated and polyunsaturated fatty acids with no trans fatty acids. Yolks also contain a little less than half of the protein of the whole egg and a high proportion of vitamins and minerals. Further, the yolk’s lipid profile includes a number of functional and healthful nutrients, including lecithin, choline and carotenoids.

  • The phospholipid lecithin, which acts as an emulsifying agent in foods such as sauces and dressings, can also be used to coat ingredients, aiding in their dispersion in a food matrix. In baked goods, lecithin reduces the rate of moisture loss as well as exerts a tenderizing effect.
  • The xanthophyll carotenoids lutein and zeaxanthin make the yolk yellow, providing a rich color to baked goods, sauces and dressings.
  • Egg yolk thickens and binds when heated due to the protein denaturation. This makes egg yolks a popular addition in meat and meat substitute patties and hot sauces.
  • And speaking of the dulce de leche pudding served at IFT, this rich custard, flavored with caramel and vanilla bean, incorporated egg yolks to supply creaminess and flavor. It also capitalized on the egg yolks’ emulsifying and thickening properties for proper texture.

Egg yolks are available in a wide variety of forms, including dried, frozen and refrigerated, for a host of applications. Typically, further processed frozen egg yolk will be comprised of either 10 percent salt or sugar. This is added to the egg yolk to inhibit gelation and avoid increasing the ingredient’s viscosity. Freezing the egg yolk does not affect its emulsification properties.

An enzyme modified egg yolk possesses high water solubility, enhanced emulsifying properties and has greater heat stability. In addition the egg yolk features a full complement of impressive nutritional values.

2015-09-14 08:02:14