Properties Of Eggs - Aeration Flashcards
What happens to proteins when eggs are whisked?
When eggs are whisked protein chains unfold and air bubbles form
What must be done to eggs in order for their protein chains to unfold?
The eggs must be whisked
What happens to the unfolded protein chains?
They entrap air, creating a foam
What forms a foam?
When unfolded protein chains entrap air bubbles
What helps set the egg albumin?
Heat created from the whisking helps set the egg albumin
What happens after a foam has been formed?
Whisking creates an amount of heat that begins to set the egg albumin which forms a temporary foam
What must be done to the temporary foam?
The temporary foam must be heated
What happens if you don’t heat the temporary foam?
The foam will collapse after a while unless it is heated to coagulate and set as a permanent foam
Give three culinary applications of the aeration property of eggs.
Meringues
Sponges
Soufflés
