Describe the performance of characteristics of eggs Essay

nut case white and vitellus contain protein. Ovalbumin is read in lump white, however globulin and albumin are also present in a very small amount. Whereas bullock block yolk contains protein in the formulate of lipoproteins, which are a combination of proteins and lipides. The most important complex lipid in egg yolk is lecithin. Lecithin gives the egg yolk the properties of a invariable emulsion. The fat molecules in the egg yolk are held in an emulsion by lecithin. nut have three main performance characteristics and they a coagulation, which includes zealting, spinal column, coating, thickening, enriching and glazing, secondly they thunder mug be whisked to create bubbles and aerate mixtures and called aeration and lastly emulsifiers. clotting is the process in which proteins change from their natural eloquent state into a gel or a square(p). This happens because each protein molecule is constructed from long bonds of amino acids joined by peptide bonds. The bonds are weak and when heat, acid or mechanical action is applied they pay back to break. The changes are permanent.When the protein changes it physical body structure when it coagulates is called denaturation. Syneresis can occur when the egg is overcooked. This is when the texture becomes porous as the protein shrinks and pockets of water are left in the product. Between 60-65C is the temperature which egg whites start to coagulate and the result of this the egg white changes appearance from transparent deal to white and the texture result be from gel like to solid texture. Egg yolk starts to coagulate at a higher temperature than egg white, it begins coagulating at 65C and finish at 70C.From the darker yellow appearance of the egg yolk it will turn into a lighter yellow yolk and from fluid yolk it can go to powdery solid yolk. There are a number of factors that will affect coagulation. A firmer set can be achieved at a lower temperature if an acid such as lemon juice is added. A looser set and higher coagulation temperature is achieved by the addition of plunder to the mixture. The quantity of egg yolk determines the strength of the set mixture. A higher proportion of egg yolks or whole testicle will produce firmer or thicker custard.A low heat achieves quell heat transference, which produce perfect conditions for a coagulation. Aeration is when egg white is whisked. spark is formed when air is dispersed through the liquid egg white. Egg whites can be aerated due to the ability of the ovalbu, in to subvert and hold air. When egg whites is whisked the proteins are denatures and uncoil. This forms a 3D air / liquid structure that can hold air when folded into food mixtures. The foam is enduring but its properties can be affected by the use of supererogatory ingredients or conditions. First factor that can affect foam organization is salt.It decreases the pH of the egg white and this increases the resistance to foam, so the time taken to foam is incre ased. It gives the foam more stable and it enhances the flavour. Second factor is sugar. pelf interferes with the bonds that form as the egg whites uncoil. Therefore the whisking time is increased and the resulting foam is denser, however the foam is more stable. This factor is commonly used for meringues. flump affects foam formation. Fat such as egg yolk prevents new(a) bonds being formed in the structure. Fourthly alkalis will increase the pH of the foam, decreasing the foaming time but making the foam stable. finally will be acids. Acids such as tartaric and acetic will soften the foam. Because the fat in the egg yolk, it inhibits the aeration recipes are usually for egg whites. However sponge cakes do use whole eggs. They are whisked with sugar over a pan of hot water (double boiler method) it work because the whisking action causes the proteins to denature and the heat causes coagulate resulting in stable form. photographic emulsion is formed when one liquid is dispersed i n the small droplets into a second liquid with which it will not normally mix.Egg yolk has emulsification properties, which means it has the ability to hold large quantities of fat in an emulsion. Lecithin is present in egg yolk, which has a hydrophobic (water hating) component and hydrophilic (water loving) component. Eggs have many other functions. An egg can give additional thickness to sauces it can also be use as binding and coating agent. Eggs can also be used as an egg washed or sometimes called glazing and commonly used for the pass away of pastries and breads. It also add colour and enrichment.