Effect of Whipped Egg Whites on Soufflé Volume

Effect of Whipped Egg snow-clads on Souffl VolumeR. ArduraTHE EFFECT OF WHIPPING EGG WHITES OVER ITS LEAVENING CAPACITY IN SOUFFLESINTRODUCTIONWe may whole agree with the grand statement Nicholas Kurti said over his presentation The Physicist in the KitchenIt is a meritless reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus, we do not whap what goes on inside our souffls (Barham, 2001).Souffls, sponge cakes, meringues, and bread argon some examples of adust foams. scintillates allow the diner a better perception of the texture of a dense mass in the oral cavity and enhance the perception of odors (This, 2009). Understanding how foams work on a lower floor dynamic conditions is crucial for any chef to achieve a better end product and give the consumer a greater enjoyment.Egg whites are comm still utilize as an aerating agent because of its bubbly properties. Their foam assists in the leavening process, although the act ual leavening agent is air. Foam simply allows air to be incorporated into baked goods (Figoni, 2011). The end goal is to capture and retain as much air inside the souffl to achieve an airy, light and delicate end product.Foams are a colloidal system of a vaunt dispersed into a fluidity continuous manikin (Pawel et al, 2014). In the discipline of souffls, the continuous phase is water with egg white proteins, lipids and carbohydrates dissolved in itwhich pull up stakes strengthen the dispersing long suit, and the dispersed phase is air (McWilliams, 2012). Oxygen, nitrogen, carbon dioxide, and some of the other segments of air are mostly hydrophobic. In other words, air can dissolve in water but only in petite amounts (MyHrvold, 2011).The mechanical action of beating pushes air card-houses into the continuous phase of the forming foam while the protein of the egg whites flower to form a monolayer film at the scratch of the air pushed inside. This stratum of foam forming i s called absorption (Cherry, 1981). The deliquescent part of the egg white proteins will be attracted and bound with water and any hydrophilic comp atomic number 53nt present in the solution, while the hydrophobic end will be oriented inwards adjoin the gas phase and stabilizing the bubble (MyHrvold, 2011).When talking about foams in feed products, it is of interest to know the foams constancy and volume. Any solids, such as sugar, present in the continuous phase of foam add viscosity to the liquefiable base. Different levels of viscosity, or resistance that a fluid poses to fleece forces, changes the mouth-feel of the product and duration of the foam. In general, the more viscous a liquid is, the longer its bubbles last (Pugh, 1996). We should too keep in mind that a greater resistance to shear forces means a littler increase of volume from air expansion. Therefore, the recipe used in this hire has minimal foaming agents and foaming stabilizers to ensure that the outcome tr uly reflects the impact of the whipping stage on the increased volume and stability of the souffl.The rate and extent in which albumen protracts to form a film at the surface of the gas, alike called the absorption rate, increases as shear force is applied to the egg white when beaten (Damodaran and Song, 1988). As protein unfolds and snatchs gas to form new bubbles the boilers suit volume of the solution grows. Foam becomes opaque and can be pulled into light peaks. While some bubbles collapse, others are surrounded with a second monolayer. The second film covers any solidified regions, caused by over beaten proteins, from the first monolayer (Cherry, 1891). The bubbles progressively become smaller and foam gets tighter until stiff peaks are organize (McWilliams, 2012). This is usually the stage egg whites are brought to for making souffls. It is a common belief that bring the egg white foam to this stage will make a more stable souffl.The ruler pH value for egg whites is from 7-8, but as they age their pH goes up. However, the rate and area to which proteins unfold and reposition at the interface is conditional to the proteins intermolecular(a) limitation to form new bonds. The overall egg white foam stability is optimal at or near the isoelectric pH of albuminpH5.5 (Cherry, 1981). This is due the convex shape bubbles take near the pI of albumin, which exhibit a slower liquid drainage rate than decay from gas diffusion and disproportionation (Damodaran, 1994). As a result of less liquid drainage the foam films remain thick enabling dry foams of high stability to be formed (Malysa and Lunkenheimer, 2007). Furthermore, the addition of an acid boosts the number of free-floating hydrogen ions in the egg white slowing down disulfide bind and exposing hydrophobic regions that result in further adsorption sites (Murray, 2007). In order to generate the same variables for this study, all egg whites were titrated to pH 5.5 creating a more suitable protein c onformation for entrapping and holding air dispersions.Foam will start to form when the number of new and accumulated bubbles exceeds the number of rupturing ones. The stability of foam does not only depend on the solutions composition but also the state of the bubbles adsorption layers (Malysa and Lunkenheimer, 2007). Most studies focus on the stability of foams under static conditions where a tight bubble network and high stability are formed. Considering that in the souffl production process foam is subject under dynamic conditions, surface elasticity may become of significant importance when analyzing foam expansion and stability on such systems.In addition, even though it would seem logical that a highly flexible unfolded protein would cover a greater surface area than a compact folded protein, Damodaran and Song found that one of albumins folded intermediates occupies a greater surface area (Damodaran and Song, 1988). Therefore, in order for a protein to entrap the maximum am ount of gas in foam and exert the most favorable reduction of the surface tension, it should be processed (whipped) until an optimum degree of unfolded and folded coils are achieved (Damodaran, 1989).The physical law that animates the phenomenon occurring in a souffl was find by the French scientist and balloonist J. A. C. Charles. Charles law states, the volume occupied by a given weight of a given gas is proportional to its temperature (McGee, 2004). Some may conclude that the greater amount of air bubbles confine the greater the volume will raise as the souffl is baked. Others may believe that it does not matter the stage the egg white has been whipped to because gas will al routes expand a fixed amount. However, bearing in mind Damodaran and Songs discovery and the assumption that surface elasticity could play a ascertain roll on foams expansion and stability under dynamic conditions, there might be the theory to believe that stiff peak is not the optimum stage at which the egg white moldiness be whipped to achieve the maximum final volume in souffls.This study will focus on the effects different stages of whipped egg white foams have on the final volume of souffls. After this study a chef will know the best possible utilization of egg whites for souffls and other food preparations where egg whites act as a leavening agent. Learning about egg whites surface rheology through measurements recollected over a range of timescales will help to understand how the protein structure on whipped egg whites relate to the final volume of souffls. It may also suggest a better way to produce other backed foam products as sponge cakes, meringues and bread.WORKS CITEDBarham, P. (2001). The Science of Cooking. Berlin, Germany Springer-Verlag GmbH.Figoni, P. (2011). How Baking working (3rd ed, pp. 258, 267, 300 303) Hoboken, NJ John Wiley Sons.McGee, Harold (2004). On Food and Cooking The Science and Lore of the Kitchen (1st ed.), Egg Foams (pp.109-113). modernistic York, NY Scribner.McWilliams, Margaret (2012). Foods Experimental Perspectives. (Seventh ed., pp. 113, 114, 116, 384-387, 412). tonic Jersey Pretince Hall.MyHrvold, N., Young, C. Bilet, M. (2011).The Modernist Cuisine The Art and Science of Cooking(1st ed., Vol 4, pp. 74, 240-255). Bellvue, WA The Cooking Lab.This, H. (2009), Science of the Oven. New York, NY Columbia University Press.Pawel, P., et al. (2014). The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids. Food Biophysics, 976-87Cherry, J. P. (1981). Whipping and Aeration. In Cherry McMaters (Eds.), Protein Functionality in Foods (pp. 150-153). American Chemical Society USA.Damodaran, S (1994). Protein functionality in food systems. In N. S. Hettiarachchy G. R. Zeigler (Eds.), Structure-Function Relationship of Food Proteins (pp. 15-17). Chicago, IL Institute of Food Technologists.Damodoran, S. (1989) Interrelationship of molecular and functional propert ies of food proteins. In J. E. Kinsella W. G. Soucie (Eds.), Food Proteins (pp. 21-22). Champaign, IL The American Oil Chemists Society.Damodoran, S. and Song, K. B. (1988). 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