Chicken mousse de protection nutrition can affect the composition of the egg. First, the food with

Whole eggs are October 65% water, 12% protein, 11% fat, and a plurality of smaller components, contained in a porous shell. mousse de protection One large egg has about 70 calories, 4.5 g fat (1.5 g - saturated) and 213 mg of cholesterol. The content of protein (albumin) mousse de protection and the yolk was 2:1.
The protein is composed of 88.5% water, 9.8% protein and 0% fat. The yolk is 57% water, 15.5% protein and 25.6% fat, most unsaturated. Furthermore, in the yolk fat lie 1.075% of cholesterol and 7.31% lecithin, and relatively high levels of oil-soluble vitamins such as A, D, E, K. One egg delivers 10% of the daily requirements of riboflavin, small amounts of folate, iron, phosphorus and zinc. It also contains certain amounts of choline required for the development of the brain, liver function, and prevention of cancer. One of carbohydrates in the egg - sialic acid (also known as N-acetylneuraminic acid) is an inhibitory rotaviruses (the main cause of gastroenteritis in children) effect.
Egg proteins are among the most valuable in nature because of the amount and ratio of amino acids. In it there are albumin (65%), mousse de protection conalbumin mousse de protection (14%), ovomucoid (9%), globulins (9%), lysozyme (3.4%), ovomutsin (1.6%). Lysozyme acts as an antimicrobial agent.
Chicken mousse de protection nutrition can affect the composition of the egg. First, the food with a higher content of carotenoids produced darker yolks, suitable for the production of mayonnaise and pasta because of coloring mousse de protection ability. Feeding flaxseed or certain types of algae it gives eggs high in omega-3 fatty acids - a natural functional product for heart health and brain function.
And whites and yolks may retain air, producing foam, although proteins are much more effective in this regard. Contribute to this surface-active film-forming properties of ovomutsina, conalbumin and lysozyme. Globulin reduce the surface tension and increase the viscosity, thereby to facilitate the rapid switching of the air at the beginning of the break, and also for the coagulation under heating, thereby forming a rigid structure. Ovomutsin-lysozyme complex provides foam stability, while Ova and konalbuminat - thermostability.
After a moment breaking backfire - instead of the foam to rise, it becomes unstable because of the destruction of coagulated films of egg proteins. Fluid flows from the structure and air pockets merge.
Foaming mousse de protection on factors influence the speed, time, type of mixer, the temperature. Low temperature increases the viscosity and the time necessary for the inclusion of air bubbles in the structure. The room temperature leads to a higher volume and more fine bubbles. Some acids or salts thereof (e.g. potassium bitartrate) increase the stability of the foam. Sugar slows surface coagulation of proteins and makes the foam more smooth and stable on account of the delay time for breaking and volume discounts. Salt also slows foaming.
Whole eggs and egg yolks contain mousse de protection certain fats that need emulsified to create mousse de protection a stable foam (free fat slows the foam). Lipoviteleninat lipovitelinat and negatively influenced the formation of foam proteins.
In cakes, souffles and custards coagulation of egg protein creates a rigid or semi-rigid structure when heated. In paste or minced mousse de protection meat products, this feature acts as a coupling mousse de protection mechanism, which holds the components together. When a batter, coagulating mousse de protection protein particles adhere to the surface mousse de protection and the film, which formed eggs, preserves product juicy. The gel, which form proteins thicken sauces.
The yolk is an excellent emulsifier for the content of surfactant phospholipids and lipoproteins. mousse de protection This feature is invaluable for the production of mayonnaise and egg sauces, standard or thin dough, and pancake example.
The fat in egg yolks okrehkotyava baking, especially cakes. Eggs also influence the crumb structure (only proteins in January harden because of its high protein content). Eggs act as a softener in baking yeast, which prolong mousse de protection the shelf life. In confectionery, proteins control the crystallization of sugar and add smoothness of chocolate.