Aeration is a critical function in the formulation of baked goods and other foods. Here are some important considerations in the formulation of baked goods.
There are four potential sources of air for egg products to entrap, and thus add volume to baked goods.
|Industry||Product Usage||Functional Rationale|
|Frostings||Thickens frostings and fillings||Coagulates and creates firm, smooth base|
|Breads||Standard breads and buns||Used as an egg wash to brown the crust and for flavor and structure in specialty breads and rolls|
|Sweet Goods||Egg custard fillings and tarts||Gels filling and adds color and richness to mass; excellent emulsifier|
|Cakes||Cakes of all sorts||Aeration adds volume, height, and builds ingredients into product matrix; provides structure|
|Cookies & Specialty Items||Meringues and other items where lighter texture is required||Allows for aeration of baked goods; provides structural benefits|
|Muffins & Popovers||Unique pastry effect obtainable only through use of eggs||Binds and produces desirable texture and mouthfeel; aeration builds volume|
|Frozen Products||Frozen dough and other items to control crystallization||Creates desirable characteristics in reheating and baking|
|Healthy Snack Bars||Protein-rich meal replacement bar||One of the highest-quality protein sources available|