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egg functionality
1. EGGS:
Nature's MRE or Culinary Time-
Bomb?
(The Effect of Aging on the Culinary
Functionality of the Chicken Egg)
by Sydney Bouldin
Central Magnet School
May 1st
, 2013
2. Overview
2 functions for eggs:
− biological
− culinary
bacterial contamination is inhibited
as egg ages, internal composition
changes
2 functions for eggs:
− biological
− culinary
bacterial contamination is inhibited
as egg ages, internal composition
changes
4. Design of Study
3 separate tests to measure quality
of:
− yolk: mayonnaise
− albumen: angel cake
− whole egg: sponge cake
numerical measurements of quality
− haugh index
− yolk index
− air cell size
3 separate tests to measure quality
of:
− yolk: mayonnaise
− albumen: angel cake
− whole egg: sponge cake
numerical measurements of quality
− haugh index
− yolk index
− air cell size
5. Previous Research
“no marked decrease in quality”
“angel cake volumes decreased”
“sponge cake volumes remained
relatively consistent”
“no marked decrease in quality”
“angel cake volumes decreased”
“sponge cake volumes remained
relatively consistent”
6.
7.
8. Conclusions
test of method
recommended storage time
implications:
− in the home
− in a professional kitchen
− for the USDA
test of method
recommended storage time
implications:
− in the home
− in a professional kitchen
− for the USDA
Editor's Notes
Examine how freshness affects reliability in a recipe Topic has been examined with varying results
Use of fridges has reduced need for very fresh eggs Measure to what extent this change in composition affects the usefulness in the kitchen