Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 63

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

1. Weigh separately in a bowl 5 g of sodium hydrogen carbonate, 5 g of citric acid, 10 g of caster sugar.

2. Put these tree bowls in the oven for 48 hours.

3. Check if the powders are very dry.

4. Mix the powders.

5. Put some mixture inside a raspberry.

III.9.5.3. Results:

The mixture of powder gives a very good effervescence, with a sensation of sparkling wine in

mouth. Also, the sugar eases the unpleasant taste of powders.

III.9.5.4. Discussion/ Interpretation:

The mixture of powders gives a significant and lasting effect in mouth; compare to the others

tests with solutions of gels. The use of a raspberry gives a satisfactory result, as this fruit isn’t wet and

doesn’t react with the powder by itself. However, a mixture of powders directly put on the tongue gives an

unpleasant sensation as the reaction is too violent.

The drying step is important as the powder can react with the air humidity and be less efficient in

mouth. Also, the powders have to be dried separately as the sugar can crystallize.

The best result is given by these percentages (in weight): 25 % of sodium hydrogen carbonate,

25 % of citric acid, 50 % of caster sugar.

Which quantity of powder can we ingest (food security, DJA)?

III.9.6. Conclusion:

This effect of effervescence is interesting, it gives some sharpness due to the bubbles and some

lightness due to the foam created in mouth. The mix of powders seems to be the better way of making a

...
due to the bubbles and some

lightness due to the foam created in mouth. The mix of powders seems to be the better way of making a

nice and effective effervescence. However, the direct contact of powder in mouth is unpleasant, it is then

necessary to put the mixture inside a dry support.

III.9.7. Other suggestions openings, ideas, applications of the technology:

It could be interesting to use a gel or a liquid with a thickening agent to wet and moisten in mouth

the mixture of powders, instead of putting powders in solutions or gels.

We can add different powders to the mixture; the only condition would be to keep a dry

environment. In the case of the sugar, its hydroscopic properties allow to trap the excess of humidity and

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