What are the functions of eggs when baking?

Eggs play a vital role in baking, contributing to numerous functions that affect the final texture, flavor, and appearance of baked goods. Here's a breakdown of their key functions:

Structure and Texture:

* Binding: Eggs act as a binder, holding ingredients together. Their proteins coagulate during cooking, creating a matrix that binds dry ingredients like flour and wet ingredients like milk or sugar. This is essential for holding cakes, cookies, and bread together.

* Emulsification: Eggs can emulsify fats and liquids, preventing them from separating. This creates a smooth and consistent texture in products like cakes and sauces.

* Leavening: Egg whites, when whipped, trap air bubbles, which help to leaven cakes and pastries, resulting in a light and airy texture.

* Moisture: Eggs contribute to the overall moisture of baked goods, ensuring a soft and tender texture.

Flavor and Color:

* Flavor: Eggs impart a rich, savory flavor to baked goods.

* Color: Egg yolks contribute to the golden color of many baked goods.

Other Functions:

* Stability: Eggs help to stabilize whipped cream and other foams, preventing them from collapsing.

* Nutrient content: Eggs provide protein, vitamins, and minerals to baked goods.

Specific examples:

* Cakes: Eggs contribute to the structure, moisture, and texture of cakes, making them soft and spongy.

* Cookies: Eggs help bind the ingredients in cookies, ensuring they hold their shape and don't spread too much.

* Bread: Eggs add richness and moisture to bread dough, resulting in a more flavorful and tender loaf.

* Pastries: Eggs provide structure and tenderness to pastry doughs, helping them to create flaky layers.

Understanding the various functions of eggs in baking allows you to make informed choices when substituting them or adjusting recipes.