What are the functional properties of food?
Functional properties include:
- Dextrinisation.
- Caramelisation.
- Flavour.
- Preserving.
- Jelling.
- Denaturation.
- Coagulation.
- Gluten formation.
Where does denaturation occur in lemon meringue pie?
Denaturation and coagulation: the lemon juice denatures (breaks down into simpler forms) some of the egg proteins in the filling before it’s cooked in the oven. It occurs while cooking (heating) on stove stop.
What is meringue made of as in lemon meringue pie?
Meringue
- 5 large egg whites.
- 1/2 teaspoon cream of tartar.
- 1/2 cup (100g) granulated sugar.
- 1/8 teaspoon salt.
What causes liquid in lemon meringue pie?
Weeping is when water is pooled between pie filling and meringue topping. The most frustrating issue of all. In order to prevent this issue, make sure that the lemon filling is hot from the stove when you spread the meringue over the filling.
What are functional properties determined by?
The functional properties of foods and flours are influenced by the components of the food material, especially the carbohydrates, proteins, fats and oils, moisture, fibre, ash, and other ingredients or food additives added to the food (flour), as well as the structures of these components.
What are functional properties of materials?
Functional materials are those which possess desirable electronic, magnetic, optical and piezoelectric properties for applications such as energy harvesting and storage, as well as memory and communication devices.
How does lemon meringue pie Gelatinisation occur?
Gelatinisation of the starch in the cornflour thickens the lemon and water as they reach boiling point Denaturation of the protein in the eggs whites due to the acid from the lemon juice and the mechanical action of the beaters Coagulation of the protein in eggs in the sauce and the meringue when heated Caramelisation …
What are the 3 stages of meringue?
There are three stages of meringue stiffness: soft, firm and stiff peaks. As you keep whipping your egg whites, the peaks will transition from soft to firm to stiff.
When can you eat lemon meringue pie?
Cooling and Serving the Lemon Meringue Pie This pie is best eaten the day it is made, but leftovers can be stored, lightly covered at room temperature, for up to one day.
What is tartar ingredient?
Cream of tartar is a dry, powder-like, acidic byproduct of winemaking called for in a myriad of different baking recipes (from cookies to cakes to frosting). Grapes are a natural source of cream of tartar’s main ingredient: tartaric acid (hence the “tartar” in its name).
What makes meringue shrink on a pie?
Don’t overbake your meringue! Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time. Undissolved sugar in the egg whites can also cause weeping.
Why does Pavlova weep?
If a pavlova weeps too much, it’s because the sugar wasn’t mixed in properly with the egg whites, or it was too humid in the kitchen. A pavlova weeping will cause the mallow to shrink in size, leading to not only a cracked and collapsed pavlova, but a soft, soggy pavlova too.