Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 186

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

pasta more intact. The positive ions help establish the protein network to trap the starch more

quickly, further reducing the chances of starch leakage.

5. Similarly, tap water is better than mineral water for cooking pasta, because the ions in tap

water further help stabilise the protein network. Pasta cooked in mineral water can not form its

protein network as quickly so much more starch has the chance to leak out.

6. If pasta is cooked in a protein solution such as stock, less proteins will move into the cooking

water due to diffusion (smaller concentration difference), so the network formed will be

stronger and the pasta will lose less amylose into the cooking water, due to better structured

pasta and reduced disintegration.

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What about adding salt?

Contrary to popular belief, that adding salt to cooking water reduces the boiling point of boiling water

thus cooking the pasta more quickly; the addition of salt has negligible effect on the boiling point, so

does not affect cooking time. However the addition of salt is advised because it helps the pasta protein

network form, and also the salt added flavours the pasta.

Cold pasta

Cooked pasta becomes hard and less digestible on cooling because the starch retrogrades and

moisture is squeezed out of the pastas structure.

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More about culinary ingredients: Milk and milk products

Milk composition

It is easier to consider that milk ...

III/VIII - 1 (of 5)

More about culinary ingredients: Milk and milk products

Milk composition

It is easier to consider that milk is composed mainly of water and fat molecules.

The water part, or “phase”, makes up the majority of the milk, and contains the milk proteins as well as

many dissolved substances including vitamins, mineral salts, and some sugars, which provide the

nutritious part of the milk. The slightly sweet taste of milk is due to the presence of the sugar lactose,

which is dissolved in the water phase. However if you taste milk, you should be able to recognize that

it is also salty, because of many mineral salts also dissolved in the water phase.

The fat part, or “phase” has a very important function in determining the texture of the milk - it imparts

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