Eggs Functions of eggs 2.5 / 5 based on 2 ratings ? Design & Technology: Food TechnologyFunctional propertiesGCSEAll boards Created by: CarlyCreated on: 20-05-09 16:32 Aeration Egg white entraps air when it is beaten 1 of 6 Emulsification Oil and water mixed together will form an emulsion. 2 of 6 Thickening Egg white coagualates (sets) at 60'C and yolk at 70'C, so when these temperatures are reached, it sets and stays thickened. 3 of 6 Binding Coagulation sticks the ingredients together as they cook. 4 of 6 Glazing During baking, the egg glaze turns the pastry golden brown. 5 of 6 Coating Foods are brushed with egg and then dipped in breadcrumbs e.g fried fishcakes. 6 of 6
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