Random Question

Here is another question I have always wondered the answer to

What is the role of an egg in a cake?

Just another random question floating around in my head.....

1 comments:

LJ said...

"Eggs furnish structure, moisture, flavor, color, and food value to the cake. Their most valuable contribution is structure. The proteins in the eggs coagulates during baking and assists the flour as a structure builder. Egg is the only ingredient that can be used to regulate the toughening action in a cake. If a weak flour is used, the eggs can be increased. If the percentage of shortening (a tenderizer) called for in the formula is increased, the eggs must be increased also. It is important to know the percentages of fat, moisture, and protein content of eggs when balancing cake formulas. "

Friday, July 16, 2010

Random Question

Here is another question I have always wondered the answer to

What is the role of an egg in a cake?

Just another random question floating around in my head.....

1 comment:

LJ said...

"Eggs furnish structure, moisture, flavor, color, and food value to the cake. Their most valuable contribution is structure. The proteins in the eggs coagulates during baking and assists the flour as a structure builder. Egg is the only ingredient that can be used to regulate the toughening action in a cake. If a weak flour is used, the eggs can be increased. If the percentage of shortening (a tenderizer) called for in the formula is increased, the eggs must be increased also. It is important to know the percentages of fat, moisture, and protein content of eggs when balancing cake formulas. "