FNH 340 Chapter Notes -Angel Food Cake, Isoelectric Point, Surface Tension
Document Summary
Binding-eg. breaded meat-egg coagulates with heat -> breading sticks to meat. Forms gel w/ heat -> binds milk in custard, holds meatloaf/burgers. Clarify-white proteins coagulate + trap particles -> make clear eg. broth, coffee. Emulsify-yolk phospholipids let liquid combine w/ fat (usu. can"t) eg. mayo. Leaven-white pro stretchable -> beat -> trap air -> expands, then hardens w/ heat. Interfering agent-prevent ice crystals chunks from forming eg. candy, ice cream. Shell-colour depends on breed of hen-no effect on flavor; pores for air + moisture. Bloom/cuticle-shell coating that prevents bacteria contamination; washes away. Some shells coated with edible oil to prevent losses. White/albumin-viscous, somewhat opaque, 57% of egg pro; 2 shell membranes. Yolk-33% fat; chalaza anchors it to albumin membrane + yolk"s vitelline membrane. Ovotransferrin-binds fe + inhibits fe-dependent bacteria; heat-unstable if unbound. Ovomucin-foam stabilizer; degrades as ages -> thinner whites. Lysozyme-hydrolyzes bacterial walls; forms complex w/ ovomucin that thins whites.
