Emulsification and Tofu Coagulation Techniques

Mayonnaise

• Emulsification involves mixing oil and water, creating a stable mixture.
• Lecithin in egg yolk acts as an emulsifier, stabilizing the emulsion by preventing oil droplet separation.
• Acids like vinegar or lemon juice lower pH, enhancing protein binding in egg yolk, crucial for emulsion stability.
• Rapid oil addition can break emulsions; slow, gradual incorporation is preferred for stability.
• Room temperature ingredients improve emulsification success rates.
• Different acids influence both emulsion stability and final flavor profile.
• If emulsion breaks, restart with a new yolk and gradually blend in the broken mixture.

Silken Tofu

• Protein coagulation occurs when an acid or coagulant, such as vinegar or gypsum, is introduced to soy milk.
• Coagulation is pH-sensitive; inappropriate pH levels hinder proper tofu texture and firmness.
• Fermentation can be utilized optionally to enhance tofu's flavor and texture.
• Optimal coagulation temperature is critical for quality tofu production.
• Accurate coagulant measurement is essential; both excess and deficiency affect texture.
• Excessive mixing can compromise protein structure, leading to an undesirable, grainy texture.
• If tofu does not form, adjusting the pH by adding more coagulant or using a different acid type may remedy the issue.

Dough

• Gluten formation occurs when water interacts with flour proteins, creating an elastic network necessary for dough structure.
• Yeast fermentation transforms sugars into carbon dioxide and alcohol, which causes dough to rise effectively.
• The Maillard reaction during baking generates a brown crust and complex flavors through interactions between amino acids and sugars.
• Salt impacts gluten development and regulates yeast fermentation, enhancing overall dough quality.
• Kneading must be balanced; over-kneading tightens the dough, while under-kneading yields a weak structure.
• Dough rising issues can stem from incorrect water temperature or yeast viability.
• Excessive stickiness in dough can be resolved by reducing hydration levels or increasing kneading to achieve a proper gluten structure.

Ice Cream

• Emulsification in ice cream involves dispersing fat in water, often utilizing emulsifiers such as egg yolk for stability.
• Sugar functions as a freezing point depressant, which minimizes the formation of large ice crystals, leading to a smoother texture.