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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Glazing
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Thickening
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Aeration
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Binding
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Detailed explanation-1: -As one source says, “Eggs are the main thickener in most custard and the yolks make them smooth and rich.”3 Starch is often added to custard to slow the process of coagulation to help prevent overcooking the mixture. Egg proteins denature and coagulate over a wide temperature range.
Detailed explanation-2: -Their ability to hold up to four times their weight in moisture makes eggs a good thickener for sauces, custards and curds. The proteins in eggs coagulate or set at different temperatures.
Detailed explanation-3: -Thickening. Eggs are used to thicken a variety of foods such as custards, sauces and soups. They are also added to make mixtures out of ingredients that do not mix on their own. A mixture like this is called an emulsion.
Detailed explanation-4: -Eggs Help Thicken Dishes When thickening sauces and custards, simmer the mixture to set the proteins gently without scrambling them. Egg whites set between 140 and 149 degrees Fahrenheit, while yolks set between 144 and 158 degrees.