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Explore how the pudding works
Pudding is a smooth and delicious dessert, and its working principle involves chemical and physical processes. In making pudding, the main ingredients include milk, sugar, gelatin and egg yolk. The thick and set of pudding is closely related to the yolk protein in the egg yolk and the composition of gelatin.
First of all, egg yolk protein is one of the important components in pudding, which contains a large amount of protein. During the heating process, proteins are denatured and form hydrogen bonds and hydrophobic forces, which promote the pudding to become thick. In addition, gelatin is a protein with coagulating properties that can form a network structure after heating, so that the pudding can maintain its shape and taste after cooling.
Secondly, chemical reactions also play an important role in the production of pudding. For example, in a mixture of yolk and sugar, the sugar reacts enzymatically with the protein in the yolk, releasing a sticky substance that helps the pudding solidify. In addition, some cellulose materials will also produce sticky substances after heating, which helps to increase the consistency of the pudding.
In general, the reason why pudding can become thick and shaped during the production process is mainly due to the role of protein and gelatin in the egg yolk. In addition, chemical reactions also play a certain role. Through the discussion of the working principle of pudding, we have a deeper understanding of the production process of this delicious food.
First of all, egg yolk protein is one of the important components in pudding, which contains a large amount of protein. During the heating process, proteins are denatured and form hydrogen bonds and hydrophobic forces, which promote the pudding to become thick. In addition, gelatin is a protein with coagulating properties that can form a network structure after heating, so that the pudding can maintain its shape and taste after cooling.
Secondly, chemical reactions also play an important role in the production of pudding. For example, in a mixture of yolk and sugar, the sugar reacts enzymatically with the protein in the yolk, releasing a sticky substance that helps the pudding solidify. In addition, some cellulose materials will also produce sticky substances after heating, which helps to increase the consistency of the pudding.
In general, the reason why pudding can become thick and shaped during the production process is mainly due to the role of protein and gelatin in the egg yolk. In addition, chemical reactions also play a certain role. Through the discussion of the working principle of pudding, we have a deeper understanding of the production process of this delicious food.
Pudding
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