Functional Properties of EggsSlide 2Slide 3Slide 4Slide 5Slide 6Functional Properties of EggsObjectivesObjectivesObserve factors which influence the thickening Observe factors which influence the thickening ability of egg proteinsability of egg proteinsBecome familiar with a variety of foods which Become familiar with a variety of foods which employ egg protein thickenersemploy egg protein thickenersBecome familiar with the use of egg substitutesBecome familiar with the use of egg substitutesFunctional Properties of EggsFunctions of Eggs in FoodsFunctions of Eggs in FoodsEmulsificationEmulsificationColorColorStructureStructureThickeningThickeningBindingBindingFocus in lab will be on thickening and bindingFocus in lab will be on thickening and bindingFunctional Properties of EggsTests for DonenessTests for DonenessCoated Spoon TestCoated Spoon Test—for liquid foods—for liquid foodsInsert Insert metalmetal spoon into liquid and draw back out spoon into liquid and draw back outDone when coats spoon like chocolate syrupDone when coats spoon like chocolate syrupInserted Knife TestInserted Knife Test—for solid foods—for solid foodsInsert between center and edgeInsert between center and edgeDone when knife comes out cleanDone when knife comes out cleanStanding time allows center to cook throughStanding time allows center to cook throughFunctional Properties of EggsDemonstrations for LabDemonstrations for LabDouble BoilerDouble Boiler—prevents scalding—prevents scaldingAdd water but leave room for steam to developAdd water but leave room for steam to developTemp. in top pan is always less than 100Temp. in top pan is always less than 100°°CCWater BathsWater Baths—insulates egg proteins—insulates egg proteinsUse 9”x13”x2” pansUse 9”x13”x2” pansFill pan to 2/3 height of custard cupsFill pan to 2/3 height of custard cupsFunctional Properties of EggsEgg CandlingEgg CandlingMeasures quality or freshness without breakingMeasures quality or freshness without breakingCharacteristics of older, low quality eggs:Characteristics of older, low quality eggs:Larger air cellLarger air cellYolk off centerYolk off centerSpeckled appearanceSpeckled appearanceFunctional Properties of EggsAging of egg results inAging of egg results in::Thinner whitesThinner whitesInner membrane separation from shellInner membrane separation from shellAll saturated fat, cholesterol, and sodium All saturated fat, cholesterol, and sodium resides in yolk resides in