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Functional Properties of Eggs Objectives Objectives Observe factors which influence the thickening ability of egg proteins Observe factors which influence.

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Presentation on theme: "Functional Properties of Eggs Objectives Objectives Observe factors which influence the thickening ability of egg proteins Observe factors which influence."— Presentation transcript:

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2 Functional Properties of Eggs Objectives Objectives Observe factors which influence the thickening ability of egg proteins Observe factors which influence the thickening ability of egg proteins Become familiar with a variety of foods which employ egg protein thickeners Become familiar with a variety of foods which employ egg protein thickeners Become familiar with the use of egg substitutes Become familiar with the use of egg substitutes

3 Functional Properties of Eggs Functions of Eggs in Foods Functions of Eggs in Foods Emulsification Emulsification Color Color Structure Structure Thickening Thickening Binding Binding Focus in lab will be on thickening and binding Focus in lab will be on thickening and binding

4 Functional Properties of Eggs Tests for Doneness Tests for Doneness Coated Spoon Testfor liquid foods Coated Spoon Testfor liquid foods Insert metal spoon into liquid and draw back out Insert metal spoon into liquid and draw back out Done when coats spoon like chocolate syrup Done when coats spoon like chocolate syrup Inserted Knife Testfor solid foods Inserted Knife Testfor solid foods Insert between center and edge Insert between center and edge Done when knife comes out clean Done when knife comes out clean Standing time allows center to cook through Standing time allows center to cook through

5 Functional Properties of Eggs Demonstrations for Lab Demonstrations for Lab Double Boilerprevents scalding Double Boilerprevents scalding Add water but leave room for steam to develop Add water but leave room for steam to develop Temp. in top pan is always less than 100°C Temp. in top pan is always less than 100°C Water Bathsinsulates egg proteins Water Bathsinsulates egg proteins Use 9x13x2 pans Use 9x13x2 pans Fill pan to 2/3 height of custard cups Fill pan to 2/3 height of custard cups

6 Functional Properties of Eggs Egg Candling Egg Candling Measures quality or freshness without breaking Measures quality or freshness without breaking Characteristics of older, low quality eggs: Characteristics of older, low quality eggs: Larger air cell Larger air cell Yolk off center Yolk off center Speckled appearance Speckled appearance

7 Functional Properties of Eggs Aging of egg results in : Aging of egg results in : Thinner whites Thinner whites Inner membrane separation from shell Inner membrane separation from shell All saturated fat, cholesterol, and sodium resides in yolk All saturated fat, cholesterol, and sodium resides in yolk


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