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.
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