1. Flocking function
The protein of eggs loses less water when it is heated, which makes the biscuits bigger and more flexible.
(I tried biscuits without eggs and used low powder. As a result, the whole biscuit collapsed in shape, and it was scattered when touched, and there was no way to form a whole. It tasted like a layer of powder on the tongue. However, the biscuits with eggs will not be like this.)
2. Nutritional function < P > Eggs are rich in nutrients, which can endow biscuit products with nutrients such as fat and protein.
(Eggs are all foods in protein. They contain all eight amino acids recommended by FAO, and they are all protein foods with the best absorption rate. )
3. Increase the flavor and color of biscuits
protein and amino acids contained in eggs will produce Maillard reaction (surface browning) on the surface of biscuits during baking, resulting in a unique pleasant flavor and brownish yellow color.
Lutein-like substances and riboflavin in eggs will make the inside color of biscuits golden yellow.
(Cookies without eggs smell like flour, and the inside color is off-white. )
4. Improve the organizational structure of products
Eggs can emulsify grease and other liquid materials in raw materials, and the flavor and structure of cakes used are uniform
(As mentioned above, biscuits without eggs are scattered when touched, and the structure is poor. )