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Claras de huevo

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Claras de huevo

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About this activity

Métodos de procesamiento de claras de huevo enfocados en funcionalidad

Created by

SARAH PATRICIA QUINTANA GUILLEN
SARAH PATRICIA QUINTANA GUILLEN
Mexico

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Claras de huevo
 

Claras de huevoOnline version

Métodos de procesamiento de claras de huevo enfocados en funcionalidad

by SARAH PATRICIA QUINTANA GUILLEN
1

Las claras deben estar calientes al batirse para lograr textura estable.

2

La retirada de grasa evita pérdidas de volumen en claras montadas.

3

Añadir yemas ayuda a que las claras montadas mantengan más volumen.

4

La pasteurización suave de claras reduce riesgos sin desnaturalizarlas demasiado.

5

Congelar las claras montadas aumenta su estabilidad.

6

El batido rápido incorpora aire y aumenta el volumen de las claras.

7

Las claras a temperatura ambiente montan mejor que frías.

8

El spray drying se utiliza para producir clara en polvo.

9

La desazucarización ayuda a evitar el pardeamiento durante el almacenamiento.

10

La desnaturalización de proteínas siempre mejora las propiedades funcionales.

 
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