Functions

Structure. Like gluten protein, egg protein coagulates to give structure to baked products. This is especially important in high-ratio cakes, in which the high content of sugar and fat weakens the gluten.

If used in large quantities, eggs make baked products more tough or chewy unless balanced by fat and sugar, which are tenderizers.

Emulsifying of fats and liquids. Egg yolks contain natural emulsifiers that help produce smooth batters. This action contributes to volume and to texture.

Leavening. Beaten eggs incorporate air in tiny cells or bubbles. In a batter, this trapped air expands when heated and aids in leavening.

Shortening action. The fat in egg yolks acts as a shortening. This is an important function in products that are low in other fats.

Moisture. Eggs are mostly water (see the table). This moisture must be calculated as part of the total liquid in a formula. If yolks are substituted for whole eggs, for example, or if dried eggs are used, adjust the liquid in the formula to allow for the different moisture content of these products.

Flavor.

Nutritional value.

Color. Yolks impart a yellow color to doughs and batters. Also, eggs brown easily and contribute to crust color.