Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 122

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

gnocchi is cooked, but more indicates that a sufficient amount of water vapour has been trapped in its

crevices. This has nothing to do with how well the gnocchi is cooked. A gnocchi will be cooked when

internal temperatures have been reached that allow significant levels of egg protein coagulation and

flour starch gelatinization. This occurs at around 70°C.

Glossary

Acid – compound releasing more H+ than pure water

Alkali - compound accepting more H+ than pure water

Amylase - an enzyme that hydrolyses starch – it plays an important role in the digestion of foodstuffs

Amylopectin - amylopectin consists of branched chains of glucose molecules. Together with amylose

it makes up starch.

Amylose - amylose consists of long straight chains of glucose molecules. Together with amylopectin it

makes up starch.

Atom – the constituents of molecules, the smallest building blocks of a substance – it is composed of

positively charged protons and negatively charged electrons

Cell – basic unit of any living organism. It is a small membrane-bound compartment filled with

chemicals and water

Cellulose - cellulose is composed of long unbranched chains of glucose units, and is the main

structural material of plants. It is insoluble in water and indigestible to humans.

Coalescence - the fusion of small droplets into larger ones.

Collagen - the insoluble protein found in bone, tendons, skin and connective tissue of animals and

fish, that...

o larger ones.

Collagen - the insoluble protein found in bone, tendons, skin and connective tissue of animals and

fish, that is converted to gelatine by moist heat.

Compound – a substance made up of two or more different atoms

Concentration – the number of particles in a given volume

Condensation – the conversion of a gas into a liquid

Conduction – a way of transferring heat where the heat energy moves through particles by the

particles vibrating, but the particles themselves do not move

Contraction – the decrease in volume as particles come closer together

Convection – a way of transferring heat where the heat is transferred by hot particles moving due to

their lower density

Covalent bond – the bond formed between two atoms by a sharing of their electrons

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