EGGS AND EGG PRODUCTS 1
Eggsand Egg Products
In the manufacturing of “Baked Custard,” the emulsion process andthe maintenance of pH value gets followed to the mark. The essence ofmonitoring the pH is to have a measurable mixture for the alkalinityand acidity for the final product requirements. In the process ofbaked custard preparation, no water gets added, but reliance on milkand eggs and the addition of anything with a pH of more than sevenmakes the mixture alkaline, and anything way below seven makes themixture acidic. According to science principles, cooked foods areslightly acidic, and the temperature is rising need to receivecontrol for optimum conditions of the final product (Nack, 2015).Eggs get used in preparing different products based on theingredients outlined for desired output. The egg yolk contains fatsand most minerals, and the solidification of the yolk occurs at about149F (Gaman, 2013). The presence of fat and lecithin in the egg yolkmakes it suitable for preparation of baked custard since theformation of the emulsion is associated with eggs.
Additionally, the manufacture of “Baked Custard” utilizes thestarch science principle. The science behind the baked custard liesin the starch process. When custard preparation is under process,starchy foods get used since they are cheaper than increasing thevolume of eggs. The molecules of starch in the custard combine withmilk as the solvent and get subjected to heat. The starch and watermolecules start growing to press up on one another molecules. Thethickening property of the protein material in the eggs isresponsible for the solidity and thickening of the custard. Theproportion of milk and eggs need to receive consideration for properproportionality in solidifying upon being cooked (Gaman, 2013).
In summary, the emulsion process, maintenance of pH, coagulation, andthe starch science contribute to the final baked custard product. Theintegration of the above mentioned scientific principles in bakedcustard preparation enhance the texture, taste, and appearance of thefinal product.
Gaman, P. M., &Sherrington, K. B. (2013). The science of food: Anintroduction to food science,
nutrition, and microbiology. Elsevier.
Nack, A. D. (2015).CULA 165.01: Baking and Pastry.