Uploaded June 2023 | Updated September 2026, 3 weeks ago
Today, we're going to take a deep dive into the kitchen staple and beloved bread ingredient, eggs. A healthy, multipurpose superfood, we add eggs to our bread dough for the flavor, texture, nutrition and their richness in fat; they are also used as an egg wash to create beautiful shades of golden brown on the bread's crust. But these are only just a few benefits of eggs, we still have so much to explore on the science of eggs in bread. That's why in this video, besides getting into their individual role, we’re going to explore some of their interactions with other ingredients, along with how the egg yolk and egg white individually affect the dough, including what they really do the gluten of the dough. We'll also learn about the emergent properties that they reveal out of all these interactions. Watch the video for more!
#bread #eggs #science #baking
Chapters
0:00 Intro
2:04 Flour-Water System
2:25 The Charges
4:03 Isoelectric Point
4:30 Bread pH
4:52 The effects of salt on gluten
5:35 What happens if we add eggs?
5:50 The addition of whole eggs
8:07 Egg white and egg yolk
References:
1. A. Maher Galal et al, 1978
2. Bénédicte Van Steertegem et al, 2013
3. Mita et al 1977
4. Egg science and technology 4th edition, p120
5. Shangyuan Sang et al, 2020
6. Shangyuan Sang et al, 2018
Today, we're going to take a deep dive into the kitchen staple and beloved bread ingredient, eggs. A healthy, multipurpose superfood, we add eggs to our bread dough for the flavor, texture, nutrition and their richness in fat; they are also used as an egg wash to create beautiful shades of golden brown on the bread's crust. But these are only just a few benefits of eggs, we still have so much to explore on the science of eggs in bread. That's why in this video, besides getting into their individual role, we’re going to explore some of their interactions with other ingredients, along with how the egg yolk and egg white individually affect the dough, including what they really do the gluten of the dough. We'll also learn about the emergent properties that they reveal out of all these interactions. Watch the video for more!
#bread #eggs #science #baking
Chapters
0:00 Intro
2:04 Flour-Water System
2:25 The Charges
4:03 Isoelectric Point
4:30 Bread pH
4:52 The effects of salt on gluten
5:35 What happens if we add eggs?
5:50 The addition of whole eggs
8:07 Egg white and egg yolk
References:
1. A. Maher Galal et al, 1978
2. Bénédicte Van Steertegem et al, 2013
3. Mita et al 1977
4. Egg science and technology 4th edition, p120
5. Shangyuan Sang et al, 2020
6. Shangyuan Sang et al, 2018
