Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 2:Basic Materials Used in Bakery And Confectionery

Eggs

Perform many vital functions in baking. Egg protein can be readily whipped into foam that gives volume to cake-batters. On heating, the egg protein network coagulates and contributes rigidity thereby holding the structure. Egg-yolk exerts a tenderizing function and accounts for the softness in the cake. Substitution of eggs with condensed milk, milk powder or whey protein concentrate alters the formula and also the product quality. Eggs perform many important functions in preparation of bakery foods, they are

• contribute to the structure of the baked product
• incorporate air when beaten
• add colour and flavour
• provide protein, fat and liquid
• emulsify fats to achieve characteristic texture, mouth feel and taste to the product.