Functional Properties Of Eggs

Question 1

Coagulation

Answer 1

When eggs are heated they change from a fluid state to a more solid This is called coagulation. Egg white thickens between 60°C a n d 65°C Egg yolk thickens at 65°C and eventually sets at 70°C. Used for: quiches, custard state. Thickens fillings,

Question 2

Emulsification

Answer 2

Egg yolk contains a substance which acts a s a n emulsifier. This is used to prevent mixtures of oil and other liquids (e.g. vinegar) separating. When making cakes egg yolk forms a n emulsion with the fat a nd oil in the mixture to prevent separation or curdling. Used for: Mayonnaise, cake-making

Question 3

Aeration

Answer 3

When egg white is beaten the
protein traps air and forms a foam. This trapped air caused by the egg helps to act as a raising agent in cakes. Used for: Meringues, swiss rolls, whisked sponges in the eg stretches,

Question 4

Binding

Answer 4

The proteins in the e g g coagulate when heated and hold ingredients together.
Used in: Fishcakes, burgers, goujons

Question 5

Flavour & Colour

Answer 5

Eggs can give a golden brown colour to baked products
Eggs add a rich flavour to bakes products
Biscuits, pastry and cakes