Question

How are the depth of the air cell and the age of the egg related?

Briefly explain the roles of each of the following baking products: flour, eggs, fats, sugar, salt and leavening agents?

Answer 1

1. Air cell is the air filled cavity between the shell and white of the egg at its large end. A newly hatched egg has no air cell because it is laid at around a temperature of 41 ͦC (105 ͦ F). As egg cools down, air cell starts to develop with the liquid contraction and separation of outer and inner shell membranes. With age, the air cell increases due to the removal of moisture and carbon dioxide through the pores of shell and air entering to fill the space. Therefore, the more the age of the egg the larger is the air cell.

2. Baking ingredients function

Fluor: Baked products are prepared from different types of flour which contains different levels of protein. Fluor is the used to hold all ingredients together because its protein develops into gluten when it is combined with warm water that contains both moisture and heat.

Eggs: Eggs have egg white and egg yolk both of which could be used for the baking purpose. Eggs are basically the leavening agent that holds all other ingredients together. Whole egg acts as binder, thickener and glazing agent. Egg white provides moisture and stability whereas egg yolk is for providing texture and flavour.

Fats: Butter is used for baking which adds flavor and adds moisture to the baking combination. It also acts as leavening agent. It makes baking product soft because of its low melting temperature just below the body normal temperature.

Sugar: It’s the sweetener of baking product that adds texture, keeps it soft and moist and also acts as a leavening agent. This is providing the crunch in the recipe by caramelizing.

Salt: It is used for enhancing the flavor of the recipe. It helps in preserving the color and flour flavor. It is used to control the fermentation rate of yeast in bread and strengthening the gluten protein of dough.

Leavening agents: baking powder and baking soda are other leavening agents used for baking. Baking powder is cream of tartar and starch that helps in rising of dough due to its acidic properties. Baking soda is sodium bicarbonate and is used along with baking powder because it is used with an acidic ingredient because of its basic properties.