d) What components do proteins bring to the browning process
that aren’t available during simple caramelization...
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Chemistry
d) What components do proteins bring to the browning processthat aren’t available during simple caramelization of acarbohydrate?
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As warmth is connected to a protein the extensive protein strands uncoil uncovering the protein bonds that held the huge protein atoms together As more warmth is connected these uncovered bonds change into curds as the proteins coagulate In eggs the whites which are for the most part protein are clear and fluid at room temperature As warmth is connected the proteins change into tight bonds that keep light from going through and the egg begins to turn hazy white As the protein coagulate they likewise trap water making meats firm and fluid eggs to harden As the warmth proceeds or builds the caught water is constrained
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