Food Technology Assessment

Topics: Egg white, Starch, Egg yolk Pages: 5 (1485 words) Published: June 24, 2013
Food technology assessment
Q1.

e. The technique of aeration is applied to recipe in the process of combine egg white and water in bowl. Using an electric beater, beat on high spend until soft peaks form.The process of adding air to a substance is called aeration. In this recipe , when the process beating the eggwhite, the protein denatures, it coils and traps air.creating large bubbles. Continued beating causes the bubbles become smaller and the foam becomes whiter and finer in texture.

Q2.
Baking of the pastry need high temperature. Pastry is a mixture consists of flour, fat and water or milk , without high temperature bake, the pastry is weak and soft, also it can not eat. The pastry is edible that it must experience high temperature baking. During the baking, the starch produce a series of chemical change such denaturation, dextrinisation. If the baking finish, the pastry form, the pastry is dry and hard. Cooking the filling also need high temperature. The functional property of filling’s protein is gelatinisation. The filling is made up of flour, lemon juice, sugar and water. The filling need temperature to heat and cook in order to thicken and soften as gelatinised mixture . When the temperature at 64-72 degrees, the outer shell of the filling’s starch granule softens, then it swell up with water. When the temperature reaches 86-90 degrees, the swollen starch granules burst and amylose and amylopectin they contain are released, capturing the liquid and causing it to thicken and form a gel. As a result of using high temperature heat , the filling looks smooth and shiny. Browning the meringue also need high temperature.The functional properties use in the browning the meringue are dextrinisation and Maillard reaction. If meringue’s clour achieve brown, the protein of meringue must be exposed to dry heat.

Q3.
Egg white, sifted flours.
b. Egg white:The function property of denaturation alter the egg white basic function . Agitation and aeration cause egg white denature . During beating the protein of egg white traps large air bubbles, with continued beating changes the large air cells into small bubbles. The film of liquid protein around the air cells into small bubbles. The film of liquid protein around the air bubbles becomes thinner and the egg white starts to thicken. As the protein denature the foam begins to take shape and soft peaks form. Sifted flours: The function property of gelatinisation alter the sifted flours basic function. In this recipe sifted flours combine lemon rind ,lemon juice sugar and water, then heating the mixture. After the mixture become gelatinised mixture. Because When the temperature at 64-72 degrees, the outer shell of the filling’s starch granule softens, then it swell up with water. When the temperature reaches 86-90 degrees, the swollen starch granules burst and amylose and amylopectin they contain are released, capturing the liquid and causing it to thicken and form a gel.

Q4
Oven and electric beater.
b.Oven is the part of a cooker/stove shaped like a box with a door on the front, in which food is cooked or heated. Oven is widely use in baking cake, bread, pizza and other food. And the food is very tasty and smell very good. The safety of oven is very high, the situation of explode is very low unless the oven is damage and the unwise use. The user must be careful when you take the food from the oven, because after the baking , the oven temperature is very high and prevent suffering from hurt. The hygienic practices of the oven is very clean. During the baking , the food is in closed oven that it can not be dirty unless the oven is dirty. Also high temperature heating can provide hygienic food.

Q5.
The ingredients of lemon effect food preparation has a Vitamin C. Vitamin C is a vitamin fond in fruits such as oranges and lemons, and in a green vegetable. The main function of Vitamin C is increasing body immunity and preventing disease happening. The lemon...
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