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Factors Affecting Egg Coagulation

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
There are several ways to slow down coagulation and reduce the risk of overcoagulation. When coagulation is slowed, it takes a higher temperature to bring it about. Following is a discussion of the main factors that affect the rate of egg protein coagulation, the temperature at which it occurs, and the risk of overcoagulation. Temperatures given are approximate.

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