Egg Functions Flashcards
coagulation
change of structure in protein
causes protein to set a mixture fully or partially
what is an example of coagulation
custard, omelet, pudding
aeration
when whipped eggs can hold air, making the mixture light and fluffy
what is an example of aeration?
Swiss roll
emulsification
enables oil and water to be mixed without separating (due to the lecithin found in the egg)
what is an example of emulsification?
salad dressing
enriching
nutrients have been put into a food product = more nutritious
what is an example of enriching?
chocolate mousse
binding
can bring ingredients together
what is an example of binding?
burger
coating
forms a protective layer on the outside which sets and holds food together
what is an example of coating?
chicken nuggets