heat Milk to cheese Permanent change in protein from a liquid into a thick mass as the result acid Permanent change in protein from a liquid into a thick mass DENATURATION This can occur by application of heat Hold of shape with cooking of eggs ID: 655368
Download Presentation The PPT/PDF document "COAGLUATION Eggs going from liquid to fi..." is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
COAGLUATION
Eggs going from liquid to firm with cooking. Permanent change in protein from a liquid into a thick mass as the result of heat.
Milk to cheese. Permanent change in protein from a liquid into a thick mass as the result acid.
Permanent change in protein from a liquid into a thick mass Slide2
DENATURATION
This can occur by application of heat. Hold of shape with cooking of eggs.
Permanent structural change of the protein molecules in food.
This can occur
with mechanical action. Beating egg whites or cream.
This can occur by the addition of acids. Adding lemon juice to meats.Slide3
DEXTRINISATION
The process that occurs when starch is exposed to dry heat; the starch is broken down to dextrin resulting in a change in colour to golden brown.
Browning of Bread when baking.Slide4
The process that occurs where starch granules absorb liquid in the presence of heat and thicken the liquid, forming a gel.
GELATINISATION
Adding flour to Bechamel Sauce in cooking to thicken.Slide5
The reaction that occurs when sugar or starch and a protein are present in a food and dry heat is applied, producing a golden brown colour.
MAILLARDREACTION
Grilling, frying, roasting of meat.
Baking, frying of bread.Slide6
Enzymes that naturally occur in food and causing fruit to brown and convert starch to sugar which sweetens and softens fruit.
ENZYMATIC BROWNING
Browning Bananas, due to ripening and
aging.
Cutting Apple, browning due to exposure to oxygen.Slide7
The process that sugars undergo when heated to high temperatures to develop a golden brown colour.
CARAMELISATION
Heating of sugar causes it to melt and brownSlide8
EMULSIFICATION
The ability of fat or oil to be equally dispersed or suspended throughout a liquid.
The use of egg yolk fat (Lecithin) used with oil to create mayonnaise.Slide9
AERATION
A foam created by beating made of millions of bubbles which will increase the volume and create a light texture and mixture.
Beating of eggsBeating of egg whites
Beating of butter and sugar