INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Air
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Time
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Acid
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Heat
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Detailed explanation-1: -When it is heated the runny yolk and white (albumen – which is the major source of protein) turn solid. The proteins in the egg start to thicken, a process known as coagulation. Egg whites coagulate at 60°C, egg yolks 65°C, with full coagulation occurring at 70°C. This process also happens when you cook meat.
Detailed explanation-2: -If you leave the eggs at a high temperature too long, too many bonds form and the egg white becomes rubbery. Experiment with heating eggs by hard cooking eggs, by making deviled eggs, or by making flan.
Detailed explanation-3: -Sugar: Addition of sugar to an egg mixture elevates the temperature at which coagulation takes place, the more sugar the greater the heat required to bring about the coagulation. The addition of sugar also increases the heat stability of the proteins.