Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 202

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

large crystals will form rather than numerous small crystals (which will make the candy grainy and not

smooth), because the sugar molecules are moving around so quickly that they will readily attach to

already formed crystals and the crystals will quickly grow.

If however, the sugar solution is cooled for a while before it is stirred, more and smaller crystals will be

formed – the sugar molecules move around less quickly so are more likely to bind with a sugar

molecule nearby to form another small crystal than enlarging one that is already formed. Therefore,

when preparing fudge, the sugar solution should be allowed to cool undisturbed to approximately

43°C, and then stirred vigorously to maximise the formation of lots of small crystals that make the

sweet smooth.

Preventing any crystals forming e.g. lollypops: When preparing for example lollypops, the aim is to

prevent the sucrose molecules from forming crystals at all. This can be achieved by cooling a sugar

solution so quickly that that the sugar molecules stop moving even before any crystals have had time

to form. The sugar molecules will just settle where they are in a disorganised mess. The sugar mixture

should not be stirred on cooling, since stirring initiates crystals formation. Crystal formation can be

reduced by:

a) adding an interfering agent – adding lots of other non-sucrose sugar molecules to the original sugar

solution will prevent sucrose association and thus...

other non-sucrose sugar molecules to the original sugar

solution will prevent sucrose association and thus crystal formation. This can either be done directly,

by adding a different sugar eg corn sugar, which contains long chains of glucose molecules that tend

to prevent the sucrose molecules from crystallising; or by adding a fat source (eg butter for toffee).

b) alternatively, the sucrose can be inverted by adding acid – this will cause the sucrose to break up

into glucose and fructose, reducing the sucrose concentration, and thus sucrose association and

crystal formation. This is another reason why the solution should not be stirred on cooling - stirring or

agitation is one of the factors that may encourage the hydrolysed fructose and glucose molecules in

Страницы: Пред. | 1 | ... | 200 | 201 | 202 | 203 | 204 | ... | 253 | След.

Еще статьи