Lecture+18

Lecture+18 - Lecture 18 Eggs Eggs Eggs Human food usually...

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Lecture 18 Eggs
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Eggs
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Eggs Human food usually laid by chickens Every bird “lays” an egg Purpose of egg is to provide all nutrients necessary for development of the chick embryo A versatile food—can be used at breakfast, lunch and dinner An important ingredient in many recipes
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Value of Eggs in the Human Diet Nutritional Value Source of complete protein Highest biological value Albumen—white (56%) Fatfree protein Yolk (31%) Protein Emulsified fat—phosphatidyl choline (lecithin) + cholesterol Fat soluble vitamins Fe Vitamins A and D (depending on amount of sunlight hen receives)
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Uses of Eggs in Recipes Emulsifier Egg yolk provides the emulsifying agent in mayonnaise and Hollandaise sauce Leavener As a foam—trapping air in liquid albumen Provides some structure to products in coagulated protein Binder or thickener Holds meatloaf, meatball recipes together Breadcrumb coating on foods adhere Gelling agent in custards Flavor and color Food item Scrambled eggs omelet
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Just a few examples of how eggs are used in food preparation: Giving a foam structure to cakes and meringues Thickening custards and puddings Adding color to lemon meringue pie and eggnog Leavening soufflés and popovers Glazing pastries and breads Clarifying liquids for soups
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Composition of Eggs Bloom: cuticle, waxy covering Protects against bacterial contamination Natural bloom (mucin) washed away; commercial bloom applied Shell: outer covering of egg, deposited in birth canal of chicken Porous Calcium carbonate Color dependent upon breed of chicken Shell membrane: between shell and albumen Air cell forms between inner and outer shell membranes Air cell: increases in size as egg ages; at wide end of egg
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Chalazae: anchors the yolk Twisted strands of albumen Albumen: egg white Thick—jelly-like thin Vitelline membrane:
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Lecture+18 - Lecture 18 Eggs Eggs Eggs Human food usually...

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