Baking&Snack - July 2013 - 53

Eggs provide necessary structure to this New Yorkstyle cheesecake.
American Egg Board

turers who have reformulated to
create a better-for-you version of a
new or existing product.”

gives the baked product
a finished, slightly glossy look,” Ms.
Maloberti said. “Just prior to baking, the egg mixture is brushed on
the surface of the unbaked good.
The egg mixture can also be applied
about 15 minutes before the end of
baking to prevent over-browning.”
Yolks must be present in the glaze
to seal in moisture. “Whites actually
have an opposite effect,” she said. “As
proteins coagulate on the surface,
they draw moisture from the product, which eventually evaporates, resulting in a dry, crispy surface.”
The natural aspects of eggs and
egg products appeal to consumers. “Egg functionality is complemented by the fact that egg products
are all-natural and help maintain
a clean label,” explained Research
Chef Walter Zuromski, owner and
president of Chef Services Group,
Lincoln, RI. “Consumers desire
foods with recognizable ingredients
on the label and respond well to ingredients that they can find in their
own kitchen.”

Innovative dairy options
Egg ingredients help create positive on-package messages with their
higher protein content and zero
trans fat content. Chef Zuromsky
said, “With front-of-pack labeling, manufacturers have just a
brief chance to promote their concept and message amidst heavy
competition from other manufac-

Besides the basic dairy staples of
milk, butter and cheese, numerous
innovative dairy ingredients have
become the baker’s best friends.
“Dairy ingredients provide multiple
benefits in bakery applications,”

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www.bakingandsnack.com

July 2013 / Baking & Snack / 53


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