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Exam 2 Review - Exam 2 Review 1 CUSTARDS-Control original...

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Exam 2 Review 1) CUSTARDS: -Control: original custard recipe using 1/3 cup whole eggs (Perfectly Baked) -Variation 1: 1/3 cup egg yolks substituted for the entire amount of whole eggs in the control (Slightly under baked) -Variation 2: 1/3 cup egg whites substituted for the entire amount of whole eggs in the control (Slightly rubbery texture) DIFFERENCES IN TEXTURE: 1) Control: -The protein of the whole egg provides most of the thickening 2) Egg Yolks: Thicker texture -Higher coagulation temperature -Protein of the whole egg provides most of the thickening -Gel not as strong because it needs to be cooked longer b/c it has a higher coagulation temp 3) Egg Whites: Thinner texture -Coagulate at a lower temperature -Rubbery texture -Overcooked because the coagulation temp is low 2) SUGAR- COAGULATION TEMP: -The more sugar added, the higher the coagulation temperature and cooking time -Sugar dilutes the protein and raises the coagulation temperature -Results in a less stiff product (softer custards) -Interferes with the gel formation RECIPE QUESTIONS: 1) Whole Wheat flour substituted for the entire amount of AP flour: -Whole wheat flour has more protein than AP flour -Bran sometimes interferes with gluten complex -Lower Volume 2) Cake four substituted for the entire amount of AP flour: Cake Flour – 7.5% Protein, AP Flour- 10.5% Protein -More starch, less protein = More tender and delicate -Higher protein- More Gluten- Bigger Volume- Less Tender -Starch = Absorbs water more easily- More Gluten Development = More tough, stronger structure, More Volume
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3) Amount of sugar increased to ¼ cup: -Increases Tenderness (Hygroscopic): Retards gluten development and elevates coagulation temp of the proteins so there’s more time for the cell walls to expand -To some point it increases the volume -Browning: Maillard and Caramelization- Browning of crust -Adds Flavor- Sweeter -Increases Coagulation Temp- More time to rise product -Slows down gluten development- Cause by competition b/w sugar and flour proteins for water in the mixture -Sugar attracts water which reduces hydration of flour proteins and slows down the gluten development 4) Salt Omitted: Bland, Less Flavor 5) ½ cup of vegetable oil decreased to ¼ cup: -Decreases tenderness -Gluten formation increased -Doesn’t coat the gluten proteins 6) ½ cup of vegetable oil omitted and ½ cup applesauce added: -Different Flavor -Decreased Tenderness
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