| MadSci Network: Chemistry |
Interesting question. Both eggs and milk are great sources of protein, which denature (essentially thicken) when heated and help create a structure to what you are baking. Milk is also used instead of water to dissolve and mix ingredients, and as a source of steam to make dough rise during baking. This archive from Ed O'Neill explains the func tionality of eggs and Jill Irvin describes a bit about cake chemistry in another MadSci archive.
I hope this information is helpful!
Kieran
Response:
Re: Why do you use eggs to in cooking, and why do you need milk? Greetings - Your question was not submitted to the MadSci Network for the following reason: Please provide further specifics. As it stands it would be difficult for us to find an answer to your question. Questions may be resubmitted via http://www.madsci.org/submit.html Hi Carren - Turns out, it would help if you could let us know what you're cooking with eggs & milk - it'll be easier to provide a specific reply. Thanks. Lynn Bry, Admin MadSci Network _______________________________________________________________ I like to do a lot of cooking and I was wondering if there was any real reason to use milk and eggs. I would be interested in know what, if any, pourpose they serve in cake or bread. Thankyou for your help. ________________________________________________________________ MadSci Network http://www.madsci.org/ webadmin@www.madsci.org
Try the links in the MadSci Library for more information on Chemistry.