Food Science Final- Eggs

What happens to egg proteins when they are beaten?

Egg proteins are denatured, which exposes hydrophobic and hydrophilic parts of the protein, allowing them to trap air and form a stable foam structure through coagulation.

What effect does adding egg yolk have when beating egg whites?

It takes longer to beat into a foam because the fat from the yolk can prevent denaturation.

Name four foods that utilize beaten egg whites.

Meringue, souffle, pavlova, angel food cake.

When is an acid added when beating egg whites and why?

acid is added at the beginning of beating to help stabilize and prevent overbeating.

What type of bowl must egg whites be beaten in to avoid problems?

a glass or metal bowl

What helps increase the volume of egg foams?

Beating egg whites at room temperature increases the air in them, resulting in greater volume.

What is Chalaza?

Thick, twisted strands of egg whites that keep the yolk in place.

what are the six functions of an egg?

natural emulsifier, binding adhesive, foam used to aerate and leaven food, prevents ice and sugar crystals, clarifies liquid to be clear, provides color when baking

what is important when cooking eggs?

low heat and short cooking time

what will prevent egg whites from foaming?

fat

what is the foamy stage when making egg white foam?

the mixture will form tiny clear bubbles

what is the soft peak stage when making egg white foam?

the mixture will form droopy peaks

what is the stiff peak stage when making egg white foam?

the mixture will form moist peaks that hold their shape

when should you add sugar when making egg whites?

the end of the soft peak stage to stabilize the structure

why do you want to avoid the dry peak stage when making egg white foam?

the mixture will be lumpy and watery which is bad