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Function Of Egg Essay

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INTRODUCTION
My chosen ingredient for this assessment (AS91049) are eggs. I have used eggs as one of my main ingredient in every concept that I made for my other assessment (AS91082). The eggs have a lot of functions that may serve in baked goods such as cake. It adds flavour and colour as it bakes, helps build the structure of the cake, helps the ingredients bind together, emulsifies the ingredients for smoother texture, helps the cake to rise as well, and provides aeration. Eggs also add fat and moisture, and make the cake light and spongy. Foam stabilisers are the egg white which slows down the combination of air bubbles. Large eggs should be used in baking cakes and should be at room temperature. They’re also nutritious, it provides essential …show more content…

The contents during cooling and by losing moisture, the air cell is formed by contraction. Eggs that are high-quality have small air cell.
An egg yolk is surrounded by the vitelline membrane which is colourless and is placed on the centre around the albumen (egg white). A disk where fertilization takes place and is attached to the yolk is called germinal disk. The two, twisted, whitish cord-like things is called chalazae, that is found on opposite sides of the yolk and supports the yolk in the centre of albumen (egg white). Chalazae may have different size and density but that doesn’t affect the cooking performance or nutritional value.
A big portion of the albumen is thick. Around the albumen (egg white) are the two shell membranes. The shell itself also surrounds the albumen (egg white). The shell allows the egg to “breathe” through its pores. https://nutritionhealthnet.files.wordpress.com/2011/04/egg-composition-graph1.jpg HOW DOES THE COMPOSITION & STRUCTURE OF EGGS ALLOW IT TO BE

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