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coagulation occurs when the eggs in the mixture set on heating. And dextrinisation occurs when the starch found in flour, converts to sugar.
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What food properties occur in the preparation of a lemon meringue tart?
Aeration Gelatinization Caramelising denaturing coagulation dextrinisation milliard reaction
What are the steps of Coagulation pathway?
Blood coagulation can occur either through an intrinsic or extrinsic pathway. The first step in either pathway begins with the production of Factor X,which marks the common pathway of coagulation.
What is the definition of dextrinisation?
Dextrinisation is the browning process produced by dry heat on starch. The starch molecule breaks down into dextrin. An example is bread.
What foods go through dextrinisation?
bread,potatoes,rice
Which starches have the best dextrinisation quality?
identify source of information about food safety
What is the humoral coagulation system?
The humoral coagulation system refers to the protein coagulation factor component.
What is the significance of coagulation?
Coagulation is a process where solids begin to form, in a liquid. Like when your cut begins to scab over, that is coagulation.
What is coagulation of an egg?
what is blood coagulation?
What coagulation factors are measured by the PT?
Prothrombin time (PT) measures the activity of coagulation factors in the tissue factor pathway of the coagulation cascade.
What does it mean if you bleed longer than you usually do?
Without getting into the nitty-gritty details....if your "bleed time" is longer than the normal limits, it means there is a coagulopathy---or a problem with the clotting process. There is a multitude of reasons to why this can occur, but simply put, if you're blood takes longer to clot (ie stop the bleed) there is some sort of problem with your platelets, coagulation cascade, coagulation factors, or regulators of the coagulation system.
What happens to bread when you hold it in a blue Bunsen flame?
dextrinisation: it goes brown due to the subjection of dry heat.
Coagulation in cooking?
Coagulation is the thickening of a dish due to gelling of fat or gelatin.
