CHEMISTRY OF FOOD AND COOKING:
I experimented with the effect of eggs in a New York style cheesecake compared to applesauce as an egg replacement. I was focusing on how the texture of the cheesecake would be affected. The eggs provided fats, proteins and moisture that were needed in order to create that classic cheesecake texture. Replacing the eggs with unsweetened applesauce eliminated these factors and caused the texture to be lumpy and watery. Once the cheesecakes were baked, the applesauce cake was lumpy and very dry, while the cake with eggs, was smooth and moist.
While doing this experiment I found multiple other affected variables. The applesauce cake took a significantly longer time to bake than the cake with eggs. It also did not brown on the top and ended up cracking and splitting on the top of the cake. The cake with eggs rose while backing and kept that structure while the other almost “popped” and collapsed on its shape.
While doing this experiment I found multiple other affected variables. The applesauce cake took a significantly longer time to bake than the cake with eggs. It also did not brown on the top and ended up cracking and splitting on the top of the cake. The cake with eggs rose while backing and kept that structure while the other almost “popped” and collapsed on its shape.