1
Q
What happens when an egg is whisked?
A
The protein OLVALBUMIN stretches to hold air making a foam.
2
Q
What happens when a foam is heated?
A
The protein coagulates and becomes permanent
- Meringues
- Soufflés
3
Q
How does whisking affect OVALBUMIN?
A
It denatures & uncoils it
4
Q
How does SALT affect a foam?
A
- Reduces PH of egg white
- Takes longer to foam
- Forms stable foam
5
Q
How does SUGAR affect a foam?
A
- Uncoils peptide bonds
- Forms dense stable foam
6
Q
How does FAT affect a foam?
A
- It interferes with foam
- FOAM DIES NOT FORM
7
Q
How does ACID affect a foam?
A
- Softens the foam
8
Q
How does an ALKALI affect a foam?
A
- Makes the foam unstable
9
Q
What about whisking a whole egg?
A
- Doesn’t whisk easily
- Protein in Yolk INCREASES STABILITY
- Whisks better over steam
EGGS & FLOUR
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