What similarities and differences are found in the function played by eggs in popovers and cream puffs?
The function of eggs is similar in that they provide proteins which contribute to the structure of the product. The egg proteins are necessary to provide structure because the high proportion of liquid to flour prevents the developing gluten particles from associating and forming a strong gluten network which could trap the expanding gases and steam. The egg proteins provide a network of protein in a film which is extensible, that will stretch as the gas volume in the mixture expands. The difference in function is that cream puffs also rely on the eggs to emulsify the higher amount of fat. Because there is 8 times more fat in the formula for cream puffs,they require twice as many eggs for emulsification. 2. What is the major leavening agent in both products? Steam is the major leavened. 3. Why are high oven temperatures recommended in the baking of these products? The hot oven produces steam rapidly from the liquid ingredients which results in the rapid expansion of the product before
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