Ch. 11 Proteins (group 5)
Use this template to create your own mind map.
1. Project Team
1.1. Dario Becerril
1.2. Audrie Martinez
1.3. Erika Ramirez
2. Video
2.1. video
3. Key Vocabulary
3.1. Collagen
3.1.1. is a protein in connective tissue, and myoglobin (deep red pigment).
3.2. aldehyde
3.2.1. Is an alcohol that has been dehydrogenated.
3.3. Millard Reaction
3.3.1. Reaction between proteins and carbohydrates that causes food to brown when cooked
4. Describe what happens when protein foods are cooked at high temperatures at long periods of time.
5. Summary
5.1. Cooking High-Protein Foods
5.1.1. High-protein foods include eggs, milk products, meat, poultry , and fish. Too high or cooking periods that are too long damage all this foods. This is caused because the rapid denaturation of protein when heated. This proteins molecules tend to shrink and lose water, it also result in a dry, rubbery, though product with too much heat.
5.2. Principles of Storing and Cooking Eggs
5.2.1. The first factor is the loss of carbon dioxide through the eggshell. Carbon dioxide moves through the shell, the pH of the egg changes from neutral to basic causing the protein to break apart.
5.2.1.1. The second factor that causes the deterioration of eggs is part of the water moving into the egg yolk. Stretches and weakens the yolk. This is why it is harder to separate older eggs also is harder to turn a fried egg without breaking the yolk if the egg is not them
5.2.1.1.1. Eggs producers apply a special spray to reduce the less of carbon dioxide and moisture through the shell, also helping the egg maintaining the quality for a prolonged shelf life. Egg whites are composed of protein, water, riboflavin, niacin, magnesium and potassium.
5.3. Principles of Cooking Milk
5.3.1. the first problem when cooking with milk is curdling: it occurs when acid causes the globular casein protein and causes the milk to unfold.It can be avoided by combining the acid with starch before adding the milk.
5.3.1.1. The second problem is scorching: it is caused by the heat sink and burn to the pan. constant stirring help prevents scorching.
5.4. Principles of Cooking Meat
5.4.1. Most meat contains three categories of proteins:muscle fibers,connective tissue and myoglobin.
5.4.1.1. One of the goals in cooking meat is to soften and break down into gelatin when cooked in moist heat,but roasts with much more tissue need to be well done to allow enough time to soften connective tissue.
5.4.1.1.1. When protein food is cooked at high temperatures at long periods of time the food becomes vulnerable to bacterial contamination.
5.5. The Millard Reaction
5.5.1. When amino acids in grains and meats are heated at high temperatures it causes to change color and flavor. An aldehyde is an alcohol that has been dehydrogenated.
5.5.1.1. The reaction between proteins and carbohydrates that causes food to brown when cooked is called the Maillard reaction.