Shortening, starch, milk products, egg albumen, and aerating agents all play important roles in bakery, confectionery, and snack products. Shortening helps make products tender while starch provides structure and texture. Milk products add moisture, protein, color, and flavor. Egg albumen acts as a binder and leavening agent. Aerating agents like baking soda and ammonium bicarbonate release carbon dioxide to help products rise and have an airy texture. These ingredients are used across industries to achieve desirable qualities in final products.
Eggs are a highly nutritious food composed of shell, egg white, and yolk. The main components are water, protein, and fat. Eggs are commonly graded A, B, C, or D based on interior and exterior quality. They come in various sizes from jumbo to peewee. Eggs can be cooked in many ways like hard boiled, soft boiled, poached, scrambled, baked, or fried. They are used as binders, leaveners, emulsifiers, and clarifying agents in cooking. Eggs should be refrigerated and used within 3 to 5 weeks of purchase.
Eggs and Cereals, Market-Forms-of-Egg.pptxSheldonOcol
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen products. Eggs are used in many culinary applications due to their ability to act as emulsifiers, binding agents, thickeners, foaming agents, and colorants/flavorants. Proper cooking methods and temperatures are important to avoid toughness or discoloration.
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen forms and sold in bulk. Eggs are used in many culinary applications due to their emulsifying, binding, thickening, and leavening properties. They can be cooked in shells, as scrambles or omelets, or into foams like meringues. Key factors that affect eggs when heated include coagulation temperature and avoiding overcooking.
Eggs are a highly nutritious and versatile ingredient used in many dishes both savory and sweet. They provide texture, structure, flavor and moisture. An egg is made up of protein, fat, and other nutrients in both its yolk and white. Eggs can bind ingredients, add leavening to baked goods, emulsify mixtures like mayonnaise, and clarify liquids. They come in various sizes and should be stored in the refrigerator and used on a first-in, first-out basis to maintain freshness. Common cooking methods for eggs include hard boiling, frying, poaching, scrambling, and making omelets.
This document provides information on different types of eggs including fresh, frozen, and dried eggs. It discusses various egg forms like bulk eggs, egg whites, and egg yolks. It also covers how eggs can be used in cooking like as emulsifiers, thickeners, foams, and for coloring and flavoring. Specific egg dishes are outlined like poached eggs, fried eggs, and eggs cooked in their shells. The effects of heat on eggs during cooking are also summarized.
Eggs are a complete food that can be processed into various products. The key components of an egg are the shell, egg white, and yolk. Factors like age, storage temperature and humidity affect egg quality. Eggs are tested for quality using water tests, sensory tests, and candling. Processed egg products include refrigerated liquids, frozen, dried, and specialty items. Production involves breaking, separating, freezing, drying or other processing. Functional properties of eggs include coagulation, emulsification, and foaming. Quality checks ensure proper storage and preservation through methods like wet sealing or dry oiling and refrigeration.
Shortening, starch, milk products, egg albumen, and aerating agents all play important roles in bakery, confectionery, and snack products. Shortening helps make products tender while starch provides structure and texture. Milk products add moisture, protein, color, and flavor. Egg albumen acts as a binder and leavening agent. Aerating agents like baking soda and ammonium bicarbonate release carbon dioxide to help products rise and have an airy texture. These ingredients are used across industries to achieve desirable qualities in final products.
Eggs are a highly nutritious food composed of shell, egg white, and yolk. The main components are water, protein, and fat. Eggs are commonly graded A, B, C, or D based on interior and exterior quality. They come in various sizes from jumbo to peewee. Eggs can be cooked in many ways like hard boiled, soft boiled, poached, scrambled, baked, or fried. They are used as binders, leaveners, emulsifiers, and clarifying agents in cooking. Eggs should be refrigerated and used within 3 to 5 weeks of purchase.
Eggs and Cereals, Market-Forms-of-Egg.pptxSheldonOcol
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen products. Eggs are used in many culinary applications due to their ability to act as emulsifiers, binding agents, thickeners, foaming agents, and colorants/flavorants. Proper cooking methods and temperatures are important to avoid toughness or discoloration.
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen forms and sold in bulk. Eggs are used in many culinary applications due to their emulsifying, binding, thickening, and leavening properties. They can be cooked in shells, as scrambles or omelets, or into foams like meringues. Key factors that affect eggs when heated include coagulation temperature and avoiding overcooking.
Eggs are a highly nutritious and versatile ingredient used in many dishes both savory and sweet. They provide texture, structure, flavor and moisture. An egg is made up of protein, fat, and other nutrients in both its yolk and white. Eggs can bind ingredients, add leavening to baked goods, emulsify mixtures like mayonnaise, and clarify liquids. They come in various sizes and should be stored in the refrigerator and used on a first-in, first-out basis to maintain freshness. Common cooking methods for eggs include hard boiling, frying, poaching, scrambling, and making omelets.
This document provides information on different types of eggs including fresh, frozen, and dried eggs. It discusses various egg forms like bulk eggs, egg whites, and egg yolks. It also covers how eggs can be used in cooking like as emulsifiers, thickeners, foams, and for coloring and flavoring. Specific egg dishes are outlined like poached eggs, fried eggs, and eggs cooked in their shells. The effects of heat on eggs during cooking are also summarized.
Eggs are a complete food that can be processed into various products. The key components of an egg are the shell, egg white, and yolk. Factors like age, storage temperature and humidity affect egg quality. Eggs are tested for quality using water tests, sensory tests, and candling. Processed egg products include refrigerated liquids, frozen, dried, and specialty items. Production involves breaking, separating, freezing, drying or other processing. Functional properties of eggs include coagulation, emulsification, and foaming. Quality checks ensure proper storage and preservation through methods like wet sealing or dry oiling and refrigeration.
Egg products are processed forms of eggs for commercial and home use, including refrigerated liquid products, frozen products, and dried products. They are produced from shell eggs that are washed, sanitized, and broken at processing plants. There are four main types of egg products: refrigerated liquids, frozen, dried/dehydrated, and specialty products. Egg products are preferred over shell eggs by commercial users due to advantages like convenience, labor savings, storage ease, and quality uniformity. All egg processing plants must follow regulations like mandatory pasteurization and using only clean, edible shell eggs. Common frozen egg products include separated or blended whites and yolks, while dried products include spray dried whites, yolks,
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
This document provides instructions for preparing egg dishes. It defines an egg and describes its protective mucin layer and bloom. Methods of preparing eggs include boiling them in their shell, frying, poaching, and combining with other dishes. Eggs can be used as a thickener, binder, and leavening agent. The document also discusses storing eggs properly to prevent spoilage and outlines various cooking methods like frying and boiling. A quiz is included to test the reader's understanding.
The document discusses the structure and composition of eggs. It describes the commercial evaluation of eggs based on weight, grade, and interior quality assessed by candling. Methods for research evaluation include measuring albumen height using a micrometer or caliper. During storage, egg quality decreases as the air cell increases in size, yolk enlarges, white thins, and odor/flavor deteriorates. Proper storage temperature and humidity can help maintain quality. Eggs function as coagulants, emulsifiers, and foaming agents in foods. Processed eggs are marketed in refrigerated, dried, and frozen forms to extend shelf life.
This document provides an overview of baked snacks. It discusses key ingredients like flour, leavening agents, liquids, fats and sweeteners. It also outlines the baking process, including dough/batter formation, gas expansion/trapping, starch gelatinization and crust formation. Common types of baked snacks are described like breads, muffins, biscuits and cookies. Equipment used for baking and the nutritional value of baked snacks are also mentioned.
baking ingredients and its functions [Autosaved].pptxMariaManoaGantala
This document provides an introduction to basic baking ingredients. It lists the major ingredients like flour, sugar, leavening agents, eggs, shortening, and liquid. It then describes each major ingredient in more detail, covering their functions, types, and proper handling and storage. The document aims to help readers identify and understand the key components used in baking.
This document provides information about preparing and producing bakery products. It begins with definitions of various baking terms like acid, bake, batter, blend etc. It then discusses major ingredients used in baking like flour, sugar, eggs, shortening, leavening agents and liquid ingredients. Flour is made from wheat and other grains and comes in varieties like bread flour, all-purpose flour, cake flour depending on gluten content. Sugar comes in types like granulated, confectioner's and brown. Eggs provide structure, leavening and binding in baked goods. Shortening like butter, oil and margarine tenderizes baked items. Leavening agents cause dough to rise through biological or chemical processes using yeast or baking powder
ARUL PRABHA V BREAD MAKING - ROLE OF INGREDIENTS.pptxArulSubha
Bread is made from a dough of flour, water, and other ingredients that is baked. Flour provides structure and contains proteins like glutenin and gliadin that form strands and bridges when kneaded to form gluten, giving bread its structure. Water hydrates ingredients and produces steam during baking to increase volume. Additional ingredients like sugar, yeast, salt, milk, and shortening provide flavor, nutrition, and texture properties. Yeast produces gas through fermentation to make the dough rise before baking.
Eggs come primarily from chickens but also other birds like turkeys and geese. They are versatile and used in many dishes through coagulation, aeration, and emulsification. Quality eggs are clean with thick whites and round yolks. Eggs must be stored and cooked properly to avoid foodborne illness.
This document provides information on the nutritional composition, structure, grading, storage, and uses of eggs. It discusses that eggs are a nutritious and versatile food containing protein, fat, vitamins, and minerals. They are easily digested and can be prepared in many ways by utilizing the properties of coagulation, aeration, and emulsification of egg proteins and lecithin when heated. Proper handling and storage of eggs helps maintain quality and safety.
This document provides information on the nutritional composition, structure, grading, storage, and uses of eggs. It discusses that eggs are a nutritious and versatile food containing high quality protein, fat, vitamins, and minerals. They are easily digested and can be prepared in many ways by utilizing the properties of egg coagulation, aeration, and emulsification in response to heat. Proper handling and storage of eggs is important to maintain quality and safety.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
The document summarizes the process of making yogurt and other fermented beverages like beer and wine. It discusses the steps of adjusting milk composition, pasteurizing, homogenizing, incubating with cultures, packaging, and quality control for yogurt. For beer and wine, it describes extracting sugars from grains or grapes, adding yeast to ferment sugars into alcohol, and techniques like distillation to increase alcohol concentration. Key enzyme and microbial processes are outlined, and optimal temperatures and pH levels discussed.
This document discusses starch, including its properties, uses, sources, and preparation. Starch exists naturally in cereals and tubers and plays an important role in processed foods by providing viscosity. Key points include how starch viscosity and gel strength are affected by factors like stress, heating rate, ingredients added, and how it can be modified. Common starch cooking problems and the nutritional significance of noodles and pasta are also covered.
This document discusses eggs and their uses in cooking. It identifies three common forms of eggs - fresh eggs sold individually or by the dozen, frozen eggs that must be thawed before use, and dried eggs primarily used in food industry as ingredients. The document explains how eggs are cooked in many ways and can be used as the main ingredient or in appetizers to desserts. It also discusses proper cooking techniques and temperatures to avoid overcooking as well as how eggs are used as emulsifiers, binding agents, and to create foams of different textures. Finally, it lists several egg dishes from different cultures.
Cake making ingredients are classified asRohit Mohan
The document discusses the key ingredients used in cake making and their functions. It identifies flour, sugar, shortening, and eggs as essential ingredients that provide structure, tenderness, and moisture. Optional ingredients like baking powder and fruits are also mentioned. Ingredients are classified by their functions as structure builders (flour, eggs, milk), tenderizers (fat, sugar, baking powder), or moistenizers (milk, egg). Key functions of various ingredients like flour, sugar, shortening, eggs, milk, water, salt, flavors, and emulsifiers are described. Cakes are leavened through mechanical aeration during mixing as well as chemical leaveners and water vapor during baking.
This document discusses the key ingredients used in cake making and their functions. It identifies flour, sugar, shortening, and eggs as essential ingredients that provide structure, tenderness, and moisture. Optional ingredients like baking powder and fruits are also mentioned. The document then examines each ingredient in more detail, explaining how flour provides structure, sugar adds tenderness and moisture retention, shortening creates tenderness and holds in air, and eggs add structure, moisture, color, and nutrition. Milk, water, salt, flavors, emulsifiers, and leavening agents are also outlined for their cake-making roles.
This document discusses emulsifiers utilized in the bakery industry. It provides information on three main types of emulsifiers: lecithin, GMS (glycerol mono stearate), and sodium stearoyl-2-lactylate. Lecithin is a natural emulsifier extracted from soybean oil and egg yolks. GMS acts as an excellent flour strengthener and improves bread texture. Sodium stearoyl-2-lactylate is readily dispersible in dough and has high potential in many food applications. Emulsifiers are important in bakery products as they produce dough with better machinability, provide lubrication, form emulsions, and give desirable textures.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
Egg products are processed forms of eggs for commercial and home use, including refrigerated liquid products, frozen products, and dried products. They are produced from shell eggs that are washed, sanitized, and broken at processing plants. There are four main types of egg products: refrigerated liquids, frozen, dried/dehydrated, and specialty products. Egg products are preferred over shell eggs by commercial users due to advantages like convenience, labor savings, storage ease, and quality uniformity. All egg processing plants must follow regulations like mandatory pasteurization and using only clean, edible shell eggs. Common frozen egg products include separated or blended whites and yolks, while dried products include spray dried whites, yolks,
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
This document provides instructions for preparing egg dishes. It defines an egg and describes its protective mucin layer and bloom. Methods of preparing eggs include boiling them in their shell, frying, poaching, and combining with other dishes. Eggs can be used as a thickener, binder, and leavening agent. The document also discusses storing eggs properly to prevent spoilage and outlines various cooking methods like frying and boiling. A quiz is included to test the reader's understanding.
The document discusses the structure and composition of eggs. It describes the commercial evaluation of eggs based on weight, grade, and interior quality assessed by candling. Methods for research evaluation include measuring albumen height using a micrometer or caliper. During storage, egg quality decreases as the air cell increases in size, yolk enlarges, white thins, and odor/flavor deteriorates. Proper storage temperature and humidity can help maintain quality. Eggs function as coagulants, emulsifiers, and foaming agents in foods. Processed eggs are marketed in refrigerated, dried, and frozen forms to extend shelf life.
This document provides an overview of baked snacks. It discusses key ingredients like flour, leavening agents, liquids, fats and sweeteners. It also outlines the baking process, including dough/batter formation, gas expansion/trapping, starch gelatinization and crust formation. Common types of baked snacks are described like breads, muffins, biscuits and cookies. Equipment used for baking and the nutritional value of baked snacks are also mentioned.
baking ingredients and its functions [Autosaved].pptxMariaManoaGantala
This document provides an introduction to basic baking ingredients. It lists the major ingredients like flour, sugar, leavening agents, eggs, shortening, and liquid. It then describes each major ingredient in more detail, covering their functions, types, and proper handling and storage. The document aims to help readers identify and understand the key components used in baking.
This document provides information about preparing and producing bakery products. It begins with definitions of various baking terms like acid, bake, batter, blend etc. It then discusses major ingredients used in baking like flour, sugar, eggs, shortening, leavening agents and liquid ingredients. Flour is made from wheat and other grains and comes in varieties like bread flour, all-purpose flour, cake flour depending on gluten content. Sugar comes in types like granulated, confectioner's and brown. Eggs provide structure, leavening and binding in baked goods. Shortening like butter, oil and margarine tenderizes baked items. Leavening agents cause dough to rise through biological or chemical processes using yeast or baking powder
ARUL PRABHA V BREAD MAKING - ROLE OF INGREDIENTS.pptxArulSubha
Bread is made from a dough of flour, water, and other ingredients that is baked. Flour provides structure and contains proteins like glutenin and gliadin that form strands and bridges when kneaded to form gluten, giving bread its structure. Water hydrates ingredients and produces steam during baking to increase volume. Additional ingredients like sugar, yeast, salt, milk, and shortening provide flavor, nutrition, and texture properties. Yeast produces gas through fermentation to make the dough rise before baking.
Eggs come primarily from chickens but also other birds like turkeys and geese. They are versatile and used in many dishes through coagulation, aeration, and emulsification. Quality eggs are clean with thick whites and round yolks. Eggs must be stored and cooked properly to avoid foodborne illness.
This document provides information on the nutritional composition, structure, grading, storage, and uses of eggs. It discusses that eggs are a nutritious and versatile food containing protein, fat, vitamins, and minerals. They are easily digested and can be prepared in many ways by utilizing the properties of coagulation, aeration, and emulsification of egg proteins and lecithin when heated. Proper handling and storage of eggs helps maintain quality and safety.
This document provides information on the nutritional composition, structure, grading, storage, and uses of eggs. It discusses that eggs are a nutritious and versatile food containing high quality protein, fat, vitamins, and minerals. They are easily digested and can be prepared in many ways by utilizing the properties of egg coagulation, aeration, and emulsification in response to heat. Proper handling and storage of eggs is important to maintain quality and safety.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
The document summarizes the process of making yogurt and other fermented beverages like beer and wine. It discusses the steps of adjusting milk composition, pasteurizing, homogenizing, incubating with cultures, packaging, and quality control for yogurt. For beer and wine, it describes extracting sugars from grains or grapes, adding yeast to ferment sugars into alcohol, and techniques like distillation to increase alcohol concentration. Key enzyme and microbial processes are outlined, and optimal temperatures and pH levels discussed.
This document discusses starch, including its properties, uses, sources, and preparation. Starch exists naturally in cereals and tubers and plays an important role in processed foods by providing viscosity. Key points include how starch viscosity and gel strength are affected by factors like stress, heating rate, ingredients added, and how it can be modified. Common starch cooking problems and the nutritional significance of noodles and pasta are also covered.
This document discusses eggs and their uses in cooking. It identifies three common forms of eggs - fresh eggs sold individually or by the dozen, frozen eggs that must be thawed before use, and dried eggs primarily used in food industry as ingredients. The document explains how eggs are cooked in many ways and can be used as the main ingredient or in appetizers to desserts. It also discusses proper cooking techniques and temperatures to avoid overcooking as well as how eggs are used as emulsifiers, binding agents, and to create foams of different textures. Finally, it lists several egg dishes from different cultures.
Cake making ingredients are classified asRohit Mohan
The document discusses the key ingredients used in cake making and their functions. It identifies flour, sugar, shortening, and eggs as essential ingredients that provide structure, tenderness, and moisture. Optional ingredients like baking powder and fruits are also mentioned. Ingredients are classified by their functions as structure builders (flour, eggs, milk), tenderizers (fat, sugar, baking powder), or moistenizers (milk, egg). Key functions of various ingredients like flour, sugar, shortening, eggs, milk, water, salt, flavors, and emulsifiers are described. Cakes are leavened through mechanical aeration during mixing as well as chemical leaveners and water vapor during baking.
This document discusses the key ingredients used in cake making and their functions. It identifies flour, sugar, shortening, and eggs as essential ingredients that provide structure, tenderness, and moisture. Optional ingredients like baking powder and fruits are also mentioned. The document then examines each ingredient in more detail, explaining how flour provides structure, sugar adds tenderness and moisture retention, shortening creates tenderness and holds in air, and eggs add structure, moisture, color, and nutrition. Milk, water, salt, flavors, emulsifiers, and leavening agents are also outlined for their cake-making roles.
This document discusses emulsifiers utilized in the bakery industry. It provides information on three main types of emulsifiers: lecithin, GMS (glycerol mono stearate), and sodium stearoyl-2-lactylate. Lecithin is a natural emulsifier extracted from soybean oil and egg yolks. GMS acts as an excellent flour strengthener and improves bread texture. Sodium stearoyl-2-lactylate is readily dispersible in dough and has high potential in many food applications. Emulsifiers are important in bakery products as they produce dough with better machinability, provide lubrication, form emulsions, and give desirable textures.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
Similar to Functional properties of egg.123456789123456789123456789 (20)
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdfRapidLeaks
Fruits, a.k.a, nature’s candy are beneficial for tons of reasons. They’re filled with vitamins and nutrients that are not just healthy but delicious too. And, some have officially been identified as fruits for weight loss, which makes them ideal for any and every kind of diet you are currently experimenting with.
Also read: https://rapidleaks.com/lifestyle/food-drink/fruits-weight-loss/
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
Rediscovering Ancient Indian Dishes and Culinary Traditions Alongside Top Chi...Ang Chong Yi Singapore
Ang Chong Yi, a passionate food explorer, has embarked on a gastronomic odyssey, transcending mere taste and delving into the cultural heritage and identity woven into every spice, technique, and family recipe of ancient Indian dishes. Ang Chong Yi Singapore-Rediscovering Ancient Indian Dishes and Culinary Traditions Let’s delve into the flavours, ingredients, cultural significance, and preparation methods of these culinary treasures.
What is a typical meal for a person on a Mediterranean diet?Krill Arctic Foods
Curious about what a typical Mediterranean diet dinner entails? Dive into our collection of delectable Mediterranean diet recipes for dinner that are both nutritious and satisfying. From savory grilled chicken with Greek-inspired flavors to vibrant vegetable pasta dishes, we've curated a menu that captures the essence of Mediterranean cooking. Explore the world of Mediterranean flavors and elevate your dinner table with our inspired recipes that celebrate health and taste in every bite
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...Ang Chong Yi Singapore
In the heart of Singapore’s bustling culinary scene, a visionary chef named Ang Chong Yi is quietly revolutionizing the way we think about food. His mission? To create delectable Ang Chong Yi Singapore — Plant-based meat: Next-gen food alternatives that not only tantalize our taste buds but also contribute to a more sustainable future.
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONALNataliaLedezma6
Our decisions about what to put on our plate are far more intricate than simply following hunger cues. Food psychology delves into the fascinating world of why we choose the foods we do, revealing a complex interplay of emotions, stress, and even disorders.
2. INTRODUCTION
Egg ingredients supply foods with more than 20 functional properties, including aeration, binding,
coagulation, emulsification, foaming and whipping, to name just a few.
Not only do they have all this functionality, egg ingredients perform these functions under rigorous
processing conditions, demonstrating their reliability during decades of modern food manufacturing.
3. ADHESION
• The proteins in egg products, specifically in the whites, assist with adhesion and ingredient binding.
When they are heated or exposed to acid, they coagulate, causing the egg product to change from a
liquid to a semisolid or sold.
• When the proteins solidify, they function as an adhesive, connecting ingredients or food components
with each other.
• An egg wash for example, can be brushed onto the surface of baked foods in order to hold topically
applied nuts or seeds. The proteins help these decorative elements adhere to the surface of the baked
good during baking.
• An egg wash can also help control moisture depending on the type of egg mixture used for the egg
wash. Egg yolks or whole eggs will seal in moisture while egg white proteins will draw moisture out.
4. AERATION/FOAMING/STRUCTURE
• Certain food formulations, particularly in baking, rely on aeration to provide proper product structure.
Aeration can be achieved in several ways including biological (yeast), chemical (baking soda),
mechanical (methods of mixing certain ingredients or the batter through whipping or beating), physical
(lamination or steam), or a combination of those methods.
• Each is designed to introduce a gas, such as air, into a liquid or viscous solution.
• In baking for example, cake batter as an emulsion requires proper aeration in order not to become
“very thin and sloppy.”
• Dough viscosity can affect processing and machinability as well as end product texture and appearance.
• In cake varieties including yellow, white and pound cakes, if the cake is to have proper volume, grain
and texture, the baker must incorporate “considerable” amounts of air into the batter.
5. • When air is incorporated into a liquid or viscous solution, the solution traps the air bubbles, forming a foam. If
proteins stabilize the foam, it leavens a food, increasing its height and reducing its density.
• Eggs supply aeration to baking applications through the mechanical method, with the viscosity of all egg
products ideal for incorporating air cells during the whipping or beating process.
• As whipping or beating progresses, air bubbles decrease in size and increase in number, surrounded by egg
proteins. Liquid egg products have low air-liquid interfacial tension, therefore when eggs are beaten or
whipped, the proteins denature, or simply, they unfold.
• This exposes two oppositely charged ends of the protein molecule: the hydrophobic, or water hating end, and
the hydrophilic or water loving end.
• The proteins line up between the air and water, securing the air bubbles with their hydrophilic end and
pointing the hydrophobic end in the other direction. During baking, these proteins bond with each other,
forming a delicate, yet reinforced network.
6. • Egg whites form foams greater in volume than yolks due to the unique proteins found in the white.
• In fact, even though the term foam technically refers to any system where there are entrapped air
bubbles, in the food industry, when discussing egg products, the term tends to be exclusive to egg white
foams.
• This is because egg whites, unlike any other natural food ingredient, are able to create the largest
possible food foam, six to eight times greater in volume than unwhipped, non-aerated liquid egg white.
• The egg white proteins that enable such impressive foaming are ovalbumin and ovomucin.
• Ovalbumin is responsible for original foam volume when egg whites are whipped, while ovomucin holds
onto the air bubbles during heating and has elastic qualities that allow the protein to stretch as the air
bubbles enlarge.
7. ANTIMICROBIAL
• An antimicrobial by definition is an agent that either kills or stops the growth of microorganisms.
Among the various identities the egg can claim, antimicrobial is one of them.
• Various egg white proteins exhibit antimicrobial properties. One example is lysozyme, which attacks the
polysaccharide cell walls of Gram-positive bacteria.
• Lysozyme exhibits no significant functional property on its own, however it interacts easily with other
components in food system, and as such could influence actions such as gelation, foaming or
emulsification and coagulation.
• Gels for example, within mixed protein systems producing stronger networks than pure proteins.
8. • The hen’s egg is actually the richest source of lysozyme among other sources, accounting for 3.5
percent of the albumen proteins.
• Lysozyme is a very stable enzyme.
9. BINDING
• The binding property supplied by eggs to food manufacturers proves valuable in numerous applications
ranging from appetizers through desserts.
• Binding may be related to its ability to coagulate and form gels, but in essence, it holds other
ingredients together. This binding action mainly benefits product structure, texture and mouthfeel.
• In meat or fish formulations for example, egg proteins react synergistically with these other proteins to
help bind ingredients together for greater product integrity.
• One reference states that the synergy between fish and egg white proteins makes egg white powder an
“indispensable ingredient” in surimi manufacturing, binding the ingredients together through gelling or
coagulation.
• Egg products form gels easily within certain meat matrices to hold together meat patties and sausages.
10. BROWNING/COLOR
• “We eat with our eyes first,” says one article on baking, with color so important for baking success that
companies actually make meters to measure it.
• Egg products can contribute to product color in two ways; browning on the product exterior in the case
of baked goods, or the product itself such as coloring mayonnaise or muffin interiors.
• The proteins within eggs can participate in the Maillard reaction when exposed to heat, producing a
desirable brown color.
• The Maillard reaction is responsible for the golden crust of baked products such as yellow batter
cake, meat browning and the dark color of roasted coffee.
11. • In addition, egg yolk contributes rich color to various foods via xanthophyll, a carotenoid with a yellow-
orange pigment that gives the yolk its characteristic color.
• Egg yolks impart a rich yellow color to cakes and are often used to fortify whole egg products within
formulations to yield a more intense color or increased emulsifying action.
• The pleasing color that eggs impart to baked foods has long been accepted as a mark of superior
quality.
•
12. CLARIFICATION
• Eggs, especially whites, can clarify or clear various fluid products, including consommé, broth and even
wine.
• When the fluid is heated, added egg white coagulates, capturing and holding minute particles.
• Depending on the size and weight of the encased particles, the cooked whites may sink to the bottom,
allowing the clarified mixture to be carefully poured off. Sometimes the whites may bubble to the top
where they are skimmed off, resulting in a crystal-clear product.
13. CRYSTALLIZATION CONTROL/FREEZABILITY
• Food crystals are neither good nor bad because some are beneficial to food while others are detrimental.1The
key is control.
• The formulator who masters crystallization can create the desired product taste and texture, with
crystallization an important aspect for both those qualities in applications such as frosting, nougat, truffles
and ice cream, to name a few.
• Egg products can help control crystallization in confections, frozen desserts and prepared foods. Two of the
functions eggs supply, emulsification and foaming, contribute to their ability to aid with crystallization control.
Many confections begin with a sugar solution in water.
• The proteins in egg whites slow down the crystallization process of this sugar solution, or interfere with the
action of sucrose molecules to reduce their size and to create a smoother texture and a more pleasant
mouthfeel.
• Beaten egg whites allow for foam formation and incorporate air into an otherwise dense sugar/water
solution, to enhance the melting quality of the product in the mouth.
14. EDIBLE PACKAGING FILM
• Egg whites can be used to prepare edible packaging films, with the egg albumen similar in nature to
other types of proteins used for this type of film. “Egg albumen films are clearer and more transparent
than those made from wheat gluten, soy protein isolate and corn zein,” according to one source.
• Transparent egg white films are suitable as water-soluble packets or pouches for food ingredients. They
also have application in breath mint strips and pharmaceutical strips.
• The albumen content within egg products presents the most significant source of protein for films and
coatings, with the right type of treatment.
• Additives help enhance the egg white film’s workability, elasticity and flexibility, providing egg white
with its vast potential for commercial film and coating applications.
15. EMULSIFICATION
• An emulsion, as defined by Food Technology, is a “temporarily stable mixture of immiscible fluids, such
as oil and water, achieved by finely dividing one phase into very small droplets.”
• Nature designed multiple functions into the egg, including its ability to emulsify. While most commonly
associated with mayonnaise,2the emulsifying capacity of whole eggs, egg yolks and even egg whites
plays a role in baking and other applications. The absence of eggs in certain formulations such as
mayonnaise can affect emulsion stability and final product appearance.
• Fresh liquid eggs, frozen eggs and spray-dried all have the capacity to emulsify, there is no essential
difference found between them.3 The most popular forms however, include liquid, refrigerated whole
eggs or frozen yolks.
•
16. FLAVOR
• Among all product attributes, taste outranks any other product attribute each and every year in an annual
survey conducted by the International Food Information Council Foundation. Taste or flavor is the deciding
factor for consumers who purchase foods and beverages.
• Though eggs contain more than 100 volatile flavor components, the end results may be described as mild or
bland. However, egg yolks contain fats that can carry and assist with the release of flavors of other ingredients
within a formulation.
• In fact, it is this ability to carry other flavors that helps create foods consumers recognize and enjoy since fats
impact multiple rheological and sensory properties such as flavor, mouthfeel and texture.
• It is difficult for reduced fat or low fat versions of traditional formulations to imitate traditional product
quality.
• For example, formulations with fat removed will release flavors like chocolate and vanilla more quickly than in
a formula made with traditional levels of fat, “dramatically changing” the perceived flavor of a product.
17. FORTIFICATION/PROTEIN ENRICHMENT
• Among other nutritional benefits, some formulations concentrate on protein fortification or enrichment of
foods that may or may not already contain protein.
• Consumers in the past few years indicate they are interested in increasing protein intake with the majority
selecting eggs as their preferred option for protein fortification
• One large egg contains a wide variety of nutrients for a relatively low calorie count, with just 70 calories
containing 6 grams of high-quality protein.
• For this reason, eggs and egg products are considered “nutrient-rich” according to the definition of the USDA
ARS. Nutrient dense foods and beverages provide vitamins, minerals and other substances that may have
positive health effects with relatively few calories.
• In addition, the definition states nutrients and other beneficial substances have not been ‘diluted’ by the
addition of energy from added solid fasts, added sugars or the solid fats naturally present in the food.
18. • Foods formulated with egg products contain all the nutrition originally found in the egg product, including high-quality
protein, trans-fatty acid free mono- and poly-unsaturated fats, vitamins, minerals and other highly bioavailable nutrients
with recognized health and wellness benefits.
• Of special note is the quality of protein. Eggs contain all nine essential amino acids, with whole egg protein having a
biological value of 93.7 on a 100-point scale.
• The essential amino acid composition of egg protein is similar to the human body’s requirement, allowing the body to use
the protein more efficiently to maintain muscle tone and strength as the body ages.
• The egg’s lipid portion, which is found primarily in the yolk, contains 5 percent of the Daily Value of fat-soluble vitamin D, a
nutrient associated with bone health.
• It is a source of lutein and zeaxanthin, two nutrients classified as xanthophyll carotenoids and have been shown to contribute
to eye health. While eggs contain only a small amount of these nutrients, research suggests that the lutein and zeaxanthin
from eggs may be more bioavailable, or more easily absorbed by the body, than from richer sources.
• The lipid portion is also a concentrated source of choline, a nutrient necessary for the normal functioning of all cells in all
people, with some segments of the population requiring more choline during certain life stages, such as pregnancy.
19. HUMECTANCY/MOISTURIZING
• Humectancy, particularly in baked goods, requires the formulator achieve a delicate balance between moist eating quality
and water activity control.
• Too much water activity will prompt mold growth, effectively ending the product’s shelf life. Too little water, in the case of
staling or retrogradation, and the product also is no longer suitable for consumption.
• Egg products can assist with moisture control by binding water, helping with humectancy or by adding a coating to help trap
moisture in the finished product.
• Each type of baked good, depending on the ratio of its individual ingredients, will exhibit a different relationship between its
moisture content and its water activity level or aw.
• Egg proteins bind water making it less available for microorganisms to grow and cause spoilage.
• Overall, eggs help reduce moisture loss from the baked product to extend shelf life by helping form proper cell structure of
the baked product. Proper cell structure traps moisture and holds it, whereas retrogradation or staling occurs when these
cell structures collapse.
• Particularly in gluten-free formulating, egg products help contribute humectancy, to help optimize moisture, not just for
better shelf life, but also for better product density and rise<sup.
20. WHIPPING ABILITY
• Eggs and egg whites can be whipped into a foam for aeration and to improve product texture and
appearance. Egg products’ whippability plays a role in baking and frozen desserts such as ice cream, in
addition to certain confections.
• The various types of egg products display varying levels of whippability, with differences between egg
white, whole egg and egg yolk. Dried eggs also perform in a different manner than liquid or frozen in
terms of whippability.
• Pasteurization, a process applied to all further processed egg products, does not impact whippability.
• Egg white for example is very stable in a dried state and its whipping properties remain unaffected
unless excessively high temperatures are applied.
• However the whipping properties of egg products containing yolk do witness a loss in efficacy when in
dried form, so refrigerated and frozen are recommended for certain applications.