Eggs - Food Technology
- Created by: Lucy White
- Created on: 02-06-13 16:30
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- Eggs
- Physical Structure
- Outer shell composed of calcium carbonate
- Cuticle protects against microbial invasion and controls water loss
- Pores protected by cuticle
- Quality
- Biological changes take place
- Thicker white gets thinner
- Loss of water = enlarged air sac
- Membranes weaken around egg yolk
- Candling - egg illuminated to see size of yolk, position and blood spots
- Yolk Index - Height measured by tripod, width measured by capilers, 0.45 healthy egg
- Frozen Whole Egg
- Eggs washed
- Bacteria on surface destroyed by chlorine
- Eggs broken mechanically
- Mixed into a homogenous product
- Pasteruised for 60 seconds
- Dried Egg
- Prepared as frozen whole egg
- Can be used as milk powder
- Spray Dried in dryer
- Proteins
- Ovomucloid
- Sequestrant that binds copper and iron
- Avadin
- binds up vitamin biotin
- Lysozyme
- Destroys bacteria by splitting their cell walls
- Ovomucloid
- Egg Yolk
- Rich nutrients
- Good emuslifying properties
- Coagulates
- Aerates
- Foaming
- Unwind + Stretch
- Encase air bubbles
- Souffles
- Coagulation
- Unwind, bond, form mesh, traps soft gel
- Quiches
- Physical Structure
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