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Created with Fabric.js 1.4.5 Funtions Proteins in Jarah Alexander | Sean Ellison | Karisa Roher | Bree Jackson | Melanie Whitaker - proteins have varying degrees of water absorption, solubility and viscosity. Sugar 1.Provides structure and support Additives: 2.Stabilizes form in whipped products Example: Eggs, Poultry, and Cheese Gels/Gelling Agents *Protien gels-a mixture of mustly fluids locked in a tangled three-dimensional mesh.To make: plain gelatin is dissolved in cold water. The cold water causes it to swell.Hot water causes clumps.Two types: three dimensional and molecular structure*Startch gels-can be very liquid when hot ,gelatinize when its cooked. Also has a melting and solidifying temperature range. Emulsify *denaturation-can change the texture or feel of a protein*extrusion-pushing a mixture through openings gives the product shape Gluten -a strongly cohesive and elastic protein.-formed when wheat flour is combined with moisture and stirred or kneaded-not present in grains, rye or corn Texturize 4.Contols crystral growth in frozen foods 3.Thickens pies and puddings How are proteins used? -Gelling agents, texturizers, emulsifiers and foaming agents. To determine how effectively proteins will work in food product? -formed by combining pectin, sugar and acid as in jellies *denaturation-the altering of viscosityand reactionto water *Emulsion-a stable mixture of fat and water-based liquid*Emulsifier-a molecule that has a polar end and a nonpolar endFoams-gas is suspended in a liquid or semisolid three main ways:bubbling gas, whipping or beating, and depressurizationExample: dissolved air and liquid
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