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Eggs (Functional properties (Thickening (A sauce or custard is thickened…
Eggs
Functional properties
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Binding
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As the food is heated,te egg coagulates and keeps the product whole.
Coagulation
When eggs are heated,the protein in the white and yolk starts to coagulate and the liquid egg becomes firmer, As heating continues the egg eventually becomes solid.
Poached,boiled,fried and scrambled eggs.
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Glazing
This is done using an egg yolk and brushing it on top of different pastries to give it a glossy shine
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