What are the uses of eggs in bake products?

Eggs play a crucial role in baking, contributing to the structure, texture, flavor, and appearance of baked goods. Here's a breakdown of their key roles:

Structure and Texture:

* Binding: Eggs act as a binder, holding ingredients together. The protein in eggs coagulates during baking, forming a network that traps other ingredients, such as flour and sugar. This is essential for creating a cohesive dough or batter.

* Leavening: Eggs contribute to leavening, the process that makes baked goods rise. The air trapped in the egg whites helps create volume, and the proteins denature and expand during baking.

* Emulsification: Eggs help to create emulsions, which are mixtures of liquids that don't normally blend together, such as oil and water. This is important for creating smooth, consistent batters and doughs.

* Tenderness: The fat in egg yolks adds richness and tenderness to baked goods.

* Moisture: Eggs add moisture to baked goods, contributing to a soft and moist texture.

Flavor:

* Richness: Egg yolks impart a rich, savory flavor to baked goods.

* Color: Egg yolks give baked goods a golden color.

Other Functions:

* Surface Finish: The protein in egg whites can be used to create a glossy surface on baked goods, like pastries and breads.

* Clarification: Egg whites can be used to clarify liquids, removing impurities and creating a clear broth or stock.

Specific Uses:

* Cakes: Eggs contribute to the structure, tenderness, and richness of cakes. They also help to create a light and airy texture.

* Cookies: Eggs bind the ingredients together and add moisture and richness to cookies.

* Bread: Eggs add structure, moisture, and richness to bread. They also help to create a crust that browns nicely.

* Pastries: Eggs are essential for creating flaky and tender pastries. They help to create layers by trapping air and forming gluten networks.

In Summary:

Eggs are versatile ingredients in baking, contributing to both the physical and sensory properties of baked goods. Their binding, leavening, emulsifying, flavoring, and color-enhancing properties make them essential for a wide range of recipes.