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Author Question: In order to freeze egg yolks successfully (1) add sugar or salt to yolks prior to freezing, (2) ... (Read 101 times)

schs14

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on: Aug 2, 2018
In order to freeze egg yolks successfully
 
  (1) add sugar or salt to yolks prior to freezing, (2) egg yolks cannot be frozen unless cooked, (3) freeze slowly to avoid large ice crystals, (4) freeze rapidly to avoid large ice crystals, (5) just freeze without additives and they will do beautifully.

Question 2

When tapioca starch pudding is frozen and thawed, it does not undergo syneresis. Why not? What uses of tapioca does this demonstration bring to mind?
 
  What will be an ideal response?


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ttt030911

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

1

Answer to Question 2

Tapioca is a root starch with the majority of its starch being amylopectin. With only a small amount of amylose, tapioca starch does not gel. It does undergo gelatinization. The water therefore, is bound to the starch and cannot be expressed. Tapioca would be used as a good thickener in all products, but especially in those that have to be frozen and thawed.


schs14

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Reply 2 on: Aug 2, 2018
Excellent

sarah_brady415

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Reply 3 on: Yesterday
:D TYSM

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