AIB baking expert talks egg functionality

by Staff
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The American Egg Board (A.E.B.) turned to the experts at AIB International to film a short video series about eggs.

PARK RIDGE, ILL. — In order to give bakers a more thorough understanding of egg ingredients, the American Egg Board (A.E.B.) turned to the experts at AIB International in Manhattan, Kas., to film a short video series about eggs.

AIB’s primary goal is to “put science to work for the baker.” The A.E.B. 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 ingredients during mixing, baking and even afterward to add to shelf life. Mr. 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,” Mr. Belozerco explained.

While bakers are always experimenting with new formulas, Mr. 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.

For example, macarons, meringues and foam-type cakes, such as angel food, depend on the foaming capability and aeration eggs provide for their appearance, volume and texture. Other products rely on eggs for a stable emulsion, particularly baked goods with a higher fat content. The more egg, the more stable the emulsion.

Some of the finer points Mr. Belozerco addresses in the video series include the three critical phases during baking production — the mixing process, oven temperatures and bake time.

Prior to joining the staff at AIB International, Mr. Belozerco worked for more than 25 years as a baking professional on grain-based products and technical solutions for a number of multinational corporations. To view the video series about egg ingredients within baking, log onto http://www.aeb.org/food-manufacturers/videos/tech-talk-baking.

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