Labs
The purpose of the meringe lab
What is denaturing proteins by making foams
When the actual structure of the protein is changed
What is denaturing?
The three elements proteins are comprised of
What is C,H,O,N
This process is used to make tofu
Texturizing
Organic Acids that are the building blocks of proteins
What are Amino Acids
The role of cream of tartar in the Meringue lab
What is a stabilizer
3 ways a protein is denatured
What is heating, agitating or adding chemical?
Protein molecules are made up of chains of acids that contain carbon molecules called
What are Amino Acids
This process creates a stable mixture of fat and water
The number of Identified Amino Acids
What is 20
The reason fresh mozzarella did not have a strong taste like store bought
What is age and processing
When a protein is heated and forms clots
What is coagulation?
An elastic protein formed when wheat flour is combined with moisture and stretched
What is gluten?
Our body cannot synthesise these amino acids
What are essential amino acids
The role of citric acid in the mozzarella lab
This happens when specifically acid is added to a mixture with coagulated proteins
What is curdling?
The protein molecule unravels itself
What are foams?
Where most essential AAs come from
What are Animal Products
The reason someone with celiac disease (gluten allergy) can have meringue cookies but not regular cookies
What is the absence of gluten
The protein found in bread
What is gluten?
Using scientific terminology from the unit, describe the chemical process of curdling
What is a denatured protein being agitated, forming new positions within other molecules via the addition of acids.
Heating specific proteins in water causes this
What is gelatinization?
The categories of foods that are more commonly incomplete proteins than complete proteins
What are grains and vegetables ?