HTM 2700 Lecture Notes - Lecture 9: Miscibility, Hydrophile, Ferrous

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Macromolecules which are polymers of amino acids. Amino acids in proteins are joined by strong peptide bonds. Peptide bonds are not broken during normal cooking. Denaturation always occurs first thickeners- sol forms. 3d gel forms eg: baked custard poached eggs quiche soft vs baked custard (same ingredients, similar amounts, different methods) soft custard: stirred while proteins coagulate during heating stirring limits number of new hydrogen bonds that form. =sol (thickened but still pourable) baked custard: no stirring while proteins coagulate during heating. Many new hydrogen bonds form at new locations. Use a double boiler or over poaching: dilution of egg protein h2o milk fruit juice. 3. sugar forms hydrogen bonds with egg protein. =slower rate of denaturation and coagulation results in: increase in coagulation temperature decrease in sol thickness or decrease in gel firmness protects against over-coagulation of egg proteins. Less chance of syneresis in a gel or curdling in sol: acid.