Working Properties of Proteins

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What is the first working property of protein?
Coagulation
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Which source of protein is the best at coagulating?
Egg protein
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At what temperature does egg white thicken or set?
Between 62 and 70 degrees C
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What causes syneresis?
Heating beyond at which coagulation takes place increases the set and produce a tough product which shrinks and as a result weeps because the liquid is squeezed out
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What is the second type protein?
Gelatin
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What does gelatin do?
It makes liquids set
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How does gelatin cause liquids to set?
Gelatin dissolves in a hot liquid. On cooling, the gelatin solution thickens, gels and can hold its shape
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How much gelatin is needed in mixtures with a high acid content?
They need a higher radio of gelatin to water than other mixtures
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What is the final working property of protein?
Aerating
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What source of protein is the best at aerating?
Egg white
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How much can egg white expand by whisking it?
It can expand by 8x its original volume
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What allows egg white to incorporate air?
The protein albumin
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How does egg white incorporate air?
The egg white protein, albumin, changes its nature (this is called denaturation) and stretches to take in the air
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Card 2

Front

Which source of protein is the best at coagulating?

Back

Egg protein

Card 3

Front

At what temperature does egg white thicken or set?

Back

Preview of the front of card 3

Card 4

Front

What causes syneresis?

Back

Preview of the front of card 4

Card 5

Front

What is the second type protein?

Back

Preview of the front of card 5
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