Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 132

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

financially beneficial. Although a milk based gel can be made very quickly using carrageen, and will

set much more quickly that a gelatine based milk gel, often used in milk puddings, the resulting gel

using carrageenans will not have the same feeling in the mouth – since the gel will not melt at mouth

temperatures like a gelatine based gel will.

Gelatine replacements?

Although these seaweed based gelling agents have several useful properties, they should not be

thought of as gelatine replacements – since they are carbohydrate rather than proteins based, gels

made with them tend to appear grainy, due to some carbohydrate molecules mumping together if the

gelling agent is not sufficiently dispersed, and they will not melt at mouth temperatures like gelatine.

However, their advantages are that these gels will stay solid in warm environments (such as hot

countries) and can used in preparations containing fruits such as papaya, kiwi and pineapple, which

contain proteases that prevent gelatine based gels from setting.

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More about culinary ingredients: Fruits and Vegetables

Vegetable and fruit composition

Like meat, vegetables are mainly composed of water, proteins, and carbohydrates, as well as many

nutritious components like minerals and vitamins. Like in meat, all these components are carefully

organised and arranged in cells throughout the vegetable. These cells, like in animal cells, contain

many sub-compartments or “sub-cells”, which separate the various different components and therefore

different functions of the cells.

A typical plant cell, surrounded by a thick cell wall and containing several subcompartments

Plant cells differ from animal cells by having a thick tough cell wall surrounding the cell, which is made

up of the carbohydrates pectin, hemicelluloses and cellulose. These carbohydrates in the cell wall play

an important role in determining plant texture. Plant cell also contain the carbohydrate starch, often

located in starch granules, most commonly found in the storage organs of plants (such as the tubes).

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