Eggs - Food Technology

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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
    • 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

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