Eggs - Food Technology 3.0 / 5 based on 1 rating ? Design & TechnologyA2/A-levelEdexcel Created by: Lucy WhiteCreated on: 03-06-13 15:26 Physical structure Outer shell composed of calcium carbonate Cuticle protects against microbial invasion and controls water loss Cuticle protects pores 1 of 7 Quality Biological changes take place such as: Thicker yolk gets thinner Membranes around egg weaken Loss of water = enlarged air sac Candling - Egg illuminated to see size + position of egg yolk + air sac Yolk index - height measured by tripod, width by capilers 2 of 7 Frozen Whole Egg Egg washed Bacteria on surface destroyed by chlorine Broken mechanically Mixed into a homogenous product Pasteurised for 60 seconds 3 of 7 Dried Egg Prepared the same as Frozen Whole egg Spray dried in dryer Can be used for milk powder 4 of 7 Proteins Lecithin Ovomulcoid - acts as sequestrant to bind up copper and iron Avadin - binds up vitamin biotin Lysozyme - destroys bacteria by splitting thier cell walls 5 of 7 Egg Yolk Rich in nutrients Glazing Good emulsifying properties Coagulation Aerating 6 of 7 Properties Coagulation - thickening = custards, Setting = quiches, Binding = stuffings, Coating = breadcrumbs Foaming = meringues Emulsifying = mayonnaise Glazing - Maillard reaction = pastry 7 of 7
"In relation to a product you have used, discuss how the designer has addressed environmental and technological challenges" 3.0 / 5 based on 1 rating
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