| what are 4 ways of changing properties of protein? | gluten, foams, denaturing, coagulation |
| what are the 3 causes for protein to denature | 1. temperature change
2. agitation (beating, whisking)
3. acidic substance (kiwi, pineapple) |
| how does denaturing work? | 1. chemical bonds hold protein's complex structure together
2. which breaks down during cooking, causing protein to denature. 3. Protein fall apart and change shape, transformation is irreversible |
| what happens if there's too much coagulation? | food will become dry and chewy as protein tightens and water molecules are pushed out of molecules |
| coagulation can help things to _________. Give an example | stick together, egg and breadcrumbs |
| how does coagulation work? | 1. when denatured, protein molecules bang into other protein molecules and join together (coagulate)
2. during this, water gets stuck between the molecules |
| coagulation alters ________. give an example | texture, clear liquid egg into white solid |
| how are foams form? | 1. when agitate liquid storing protein, liquid protein denature
2. denatured protein expands and traps air in liquid
3. then, when coagulation happens, air gets trapped and forms foam |
| what is foams in simple terms? | trapping gas inside liquid |
| over-beating and over-whisking causes? | it will break coagulation bond, causing air to escape and foam to totally fall apart |
| what are two examples where foams are used | chocolate mousse, meringue |
| what are gluten? | forms of protein |
| how can we get gluten? | mixing water and flour |
| how are glutens formed? | 1. gluten molecules are coiled and coagulates in high temperature
2. as we knead dough, gluten strands are stretched
3. causes food to gain airy texture |
