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level: Changing properties of protein

Questions and Answers List

level questions: Changing properties of protein

QuestionAnswer
what are 4 ways of changing properties of protein?gluten, foams, denaturing, coagulation
what are the 3 causes for protein to denature1. 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 examplestick 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 exampletexture, 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 usedchocolate 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