Luis Esteban 10/05/18
Food Tech Analysis There are many ways that proteins can either denature or coagulate. A way that a protein can denature is when; you whisk an egg it becomes foamy and light and then left for a while it goes back to its natural form like in one step of lemon meringue pie we denatured an egg. A way that a protein can coagulate is when; you heat an egg when it starts to cooks and fries like how we make eggs benedict. Emulsification if the use of method that two liquids can combine and create a bit of a thicker texture from two factors of each ingredient. The ingredients that can be emulsified are called emulsions such as milk, water, oil and others. In one of the pracs we did we part took a method in one of the recipes that we had to emulsify two liquids. The fats in emulsified liquids are to contain as globules. When the globules go through the digestive system they break down. The broken down fats go through the body and create an outer sheeting layer of fat around some organs to make sure the organs don’t get hurt. The water and oil were whisked and whisked heaps that formed droplets. The droplets combined to each other and then mixed together over time of whisking. From the time of whisking heaps and the droplets mixing together to form the method of emulsifying. Examples where emulsion has been shown; butter, salad dressing and mayo The emulsifying agents are liquids that have one more globule texture and then the other with a thinner texture. Then with those two textures they emulsify and cause emulsification. With toasting the muffin the method is called dextrinization. Dextrinization is from a carbohydrate based food that is getting browned and with a crunchier texture that is formed.