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Functional and chemical properties of protein (Gluten (Made from glutenin…
Functional and chemical properties of protein
Denaturation
Causes
high acidity
air bubbles from whisking
high temperature
mechanical agitation from whisking
High salt
folding of a structure of protein is altered to to exposure (heat)causing it to be inactive or unfit for human consumption
Coagulation
e.g boiled egg, chilled lemon flan
action or process of a liquid changing to a solid or semi-solid
Foams
a mixture of gases trapped in iquids
e.g merinuge, mousse
Gluten
Found in wheat flour
Made from glutenin and gliadin
When a liquid is added they combine to form gluten
dough is kneaded to become smooth and stretchy
Gluten gives the dough plasticity
allows bread to rise better