Is baking an art or a science? Like most fundamental questions, the answer is it’s a combination of both. Before artistry can be achieved, the baker must follow basic scientific principles. Background knowledge of common ingredients is essential for success. In order to give bakers a more thorough understanding of egg ingredients, the American Egg Board (AEB) turned to the experts at AIB International in Manhattan, Kansas to film a short video series about eggs.
AIB’s primary goal is to “put science to work for the baker.” AEB tapped into that scientific knowledge by interviewing Luis Belozerco, Baking & Food Technical Services at AIB International. In the videos he details the unique functional properties egg ingredients contribute to baking systems.
Egg ingredients supply 20-plus functional benefits to food and beverage formulations overall. In most baking applications, more than one of the egg’s functional properties is at work. Eggs operate synergistically with other common ingre dients during mixing, baking and shelf life. Belozerco describes how egg ingredients function within various baking systems. In addition, he dives into best practices to help maintain product appearance, taste, texture and quality. “There is not a single substitute that can replace all of the functions eggs perform in all of the different types of baking products,” explained Belozerco. While bakers are always experimenting with new formulas, Belozerco said consumers judge the overall quality of a product by comparing a new or reformulated product with the original version. Therefore, it is important to maintain the flavor profile and sensory characteristics as close to the original as possible. Some of the finer points Belozerco addresses in the video series include the three critical phases during baking production — the mixing process, oven temperatures and bake time. To view the video series about egg ingredients within baking, log onto http://www.aeb.org/food-manufacturers/videos/tech-talk-baking.