HTM 2700 Lecture Notes - Quiche, Coagulation, Amylose

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Val Allen

Document Summary

How firm will gel be: temperature, coagulation temperature: egg white proteins 62 65degrees c, over coagulation: 75 degrees c, coagulation temp: egg yolks protein 65 70 degrees, over coagulation: 75degree c, over heating causes over coagulation of egg proteins, results in syneresis in a gel g, prevent by keeping temperature under 100 degrees c. In recipes: egg proteins further apart, higher temperature needed for denaturation and coagulation, dilution of egg proteins, = less thick sol or, = less firm gel, sugar, forms hydrogen bonds with egg proteins, = slower rate of denaturation and coagulation, results in: Increase coagulation temperature i: decrease in sol thickness or decrease in gel firmness, protects against over coagulation of egg proteins, = less curdling in sol or, = less syneresis in a gel, acid, contributes hydrogen ions which neutralizes negative charges around egg protein molecules, egg proteins reach iep and denatured and coagulate faster, results in decrease in denaturation and coagulation temperatures.