Ægs madtekniske egenskaber hænger nemlig uløseligt sammen med friskheden, da pH-værdien i et æg stiger, det vil sige, syretallet falder, og dermed forringes proteinernes evne til at kunne denaturere (udfolde sig) og koagulere (stivne), som sammen med emulgering (at få fedt og vand til at hænge sammen) er æggets mirakuløse kemiske reaktioner.
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The food technical properties of eggs are inextricably linked to freshness, as the pH value in an egg increases, that is, the acid number decreases, and thus the ability of the proteins to denature (unfold) and coagulate (solidify) deteriorates, which, together with emulsification (making fat and water stick together) are the miraculous chemical reactions of the egg.
Translated by
markvanroode 34
2 weeks, 6 days ago
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