Functional Properties Flashcards
What do eggs do in baked products
Eggs are used for:
binding
coagulation
glazing
aeration
What does sugar do in baked products
Sugar is used for:
flavour
caramelisation
aeration
What is flour used for in baked products
Flour is used for:
dextrinisation
What is fat used for in baked products
Fat is used for:
flavour & colour
aeration
shelf life
shortness
Describe coagulation
Coagulation is when eggs are heated, the protein coagulates, turning the liquid egg into a solid which provides structures in cakes
Describe binding
Binding is when eggs bind ingredients together.
Describe glazing
Glazing is when beaten eggs are brushed onto the top of pastries before heated. After baked it will leave a golden brown colour.
Describe aeration
Aeration is when eggs are whisked they trap air. This air will then expand when heated, causing the baked goods to rise
