When proteins are coagulating, what effect does excessive heat have on the final product?
Understand the Problem
The question is asking about the effects of excessive heat on proteins during the process of coagulation, particularly what happens to the protein structure as a result of heat.
Answer
Toughens them and makes them dry.
The final answer is toughens them and makes them dry.
Answer for screen readers
The final answer is toughens them and makes them dry.
More Information
Excessive heat can cause proteins to denature and coagulate, resulting in a firmer and less moist texture. This is noticeable in foods like meat and eggs where overcooking leads to toughness and dryness.
Tips
A common mistake is assuming no effect occurs if within a temperature range, but even within typical cooking ranges, excessive heat can lead to toughness.
Sources
- Coagulation to Caramelization: How Heat Affects Food - webstaurantstore.com
- Institute of Food Science and Technology - IFST - ifst.org
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