Understanding the Hen's Egg

What is the primary focus of understanding the egg's function in bakery?

• As a source of protein

• As a bakery raw material

• As a dietary supplement

• As a cooking ingredient

What are the functional properties of whole eggs useful for in bakery processing?

• Bread dough

• Cake batters

• Pie crusts

• Biscotti

What is the role of a natural egg-based emulsifier in bakery mixtures?

• To add sweetness

• To stabilize mixtures

• To increase volume

• To enhance aroma

Which component of the egg is primarily used for its emulsifying properties in baking?

• Egg yolk

• Egg white

• Egg shell

• Whole egg

Which part of the egg is primarily responsible for leavening in baking?

• Egg yolk

• Egg white

• Egg shell

• Whole egg

What does the cuticula (cuticle) prevent from entering the egg?

• Air and moisture

• Proteins and vitamins

• Dust and bacteria

• Calcium carbonate

Which component of the egg supplies nutrition to the developing chick?

• Chalazae

• Thin Albumen

• Thick Albumen

• Vitelline

Which component of the egg is described as a 'clear casing'?

• Chalazae

• Thick Albumen

• Thin Albumen

• Vitelline

What is the significance of the vitelline membrane's strength?

• It anchors the yolk.

• It prevents egg yolk mottling.

• It provides nutrition.

• It cushions the yolk.

What is the protein content range in egg albumen?

• 15.7-16.6%

• 12.8-13.4%

• 9.7-10.6%

• 31.8-35.5%