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Author Question: A baked custard is done when (1) a knife inserted at a midpoint between the edge and center comes ... (Read 53 times)

wrbasek0

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on: Aug 2, 2018
A baked custard is done when
 
  (1) a knife inserted at a midpoint between the edge and center comes out clean, (2) a spoon is coated when dipped in the custard, (3) little holes appear around the sides of the custard cup, (4) the top browns and appears dry, (5) the top springs back when pressed lightly.

Question 2

Distinguish between gelatinization and gelation,
 
  What will be an ideal response?


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mfedorka

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Reply #1 on: Aug 2, 2018
Answer to Question 1

1

Answer to Question 2

Gelatinization is the swelling of the starch granule in moist heat. Water is bound in the starch granule. All starches undergo gelatinization. Gelation is the hydrogen bonding of amylose molecules to form a liquid in solid dispersion trapping water. Not all starches form gels.


wrbasek0

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Reply 2 on: Aug 2, 2018
Great answer, keep it coming :)

Liamb2179

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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