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COAGLUATION Eggs going from liquid to firm with cooking.  Permanent change in protein COAGLUATION Eggs going from liquid to firm with cooking.  Permanent change in protein

COAGLUATION Eggs going from liquid to firm with cooking. Permanent change in protein - PowerPoint Presentation

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Uploaded On 2018-03-18

COAGLUATION Eggs going from liquid to firm with cooking. Permanent change in protein - PPT Presentation

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

starch liquid change brown liquid starch brown change protein heat beating browning permanent occur sugar process occurs golden egg

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Presentation Transcript

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