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How Sugar is used in Custards?
While flour protein forms the structure of baked goods, custards are composed of egg protein structures. If the egg white solidifies too early all through cooking, the liquid ingredients form droplets in a process termed as Syneresis or weeping. Sugars delay the coagulation of egg proteins and break up clumps of protein molecules, so they finely disperse in the liquid mixture and provide a smooth and stable consistency.
Define Interaction of niacin with other Nutrients? You may recall reading earlier that trypotophan present in dietary proteins is converted to niacin. There is an interdepend
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Define Factors influencing the efficiency of bioconversion? amount of provitamin A presented to the 'cell, differential conversion by stereoisomeric form, and Vit
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Which of the following are bound to hemoglobin when hemoglobin is in the R-state? Choose all that apply. 1. Fe2+ 2. CO2 3. 2,3-bisphosphoglycerate 4. Fe3+ 5. Oxygen
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