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Food Structure |
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Answer the following questions in your marble notebook. Do not forget to title and date the assignment. Either write the question or answer in a complete sentence. Anything less will result in a loss of credit. Remember, these questions serve as notes when studying for a test or quiz. You may use the Food Science text in the class or search the web and use your own. 1. Why must a protein be denatured before it can coagulate? 2. Why can’t tough, overcooked eggs be salvaged and made more tender? 3. Identify the different ways that protein contributes to the composition of an egg. 4. What happens to the protein in an egg as it ages? 5. How do proteins give structure to meat? 6. How do soybeans compare nutritionally with other sources of protein? 7. Why is egg yolk a good emulsifier for oil-and-water mixtures? 8. How does a protein-rich liquid form foam? 9. When making egg white foam, why should sugar be added after foaming has begun? 10. How does gelatin gel? 11. How does gluten make bread dough both firm and elastic? |