(DsBsD)s(DsBsDP)s(DsBsD) = Ds(BsD)s3 then Ds(BsD)s9, Ds(BsD)s27, Ds(BsD)s81, Ds(BsD)s243,
As meat can be considered as a dispersion of a liquid (water W) in a solid continuous phase (the
network of collagenic tissue S), the formula here would be obtained by using (W/S) instead of D.
For butter, the exact structure is not know, because the localization of water has not been
studied, but it could be posited that the formula is B = ((W/O)) / S.
Proportions of the various ingredients could be considered, but it is probably not useful here.
Hence the final formula for puff pastry is:
(W1/S1)s(((W2/O)/S2) s (W1/S1))s243.__
Figure 31 : « millefeuille » of fish (salmon)
42 / 63
Of course, the number of folding can change easily.
The texture is interesting and this technique is easy to prepare. It gives a new way of eating meat
III.15.8. Other suggestions openings, ideas, applications of the technology:
· Play with the thicknesses of the different layers.
· Alternate the types of meat in the various layers.
· Mix meat and fish?
III.16. Jellified foams
We would like to make foam with a solution of gelatine to give a light and foamy texture to a gel,
when the mixture is cool.
We know that foam is a dispersion of a gas in a liquid.xxvi In a solution containing surfactants (i.e.
proteins that lower the surface tension at the interface of two different phases), it takes less energy to
make a foam.xxvii
When a solution (i.e. water) is whipped, some air comes into it. The longer the whipping, the more
numerous and the smaller the bubbles of air. This phenomenon can be explain in a formulaxxviii :
G + W _ G/W.
If we consider a solution with surfactants (i.e. gelatine), this solution is indeed a dispersion of
liquid into a continuous solid phase (proteins), which can be written as:
W+S _ W/S.
We wanted here to make o foam with this solution of gelatine. When this solution is whisked,
some air comes into it and some bubbles are formed. Once cooled, the gelatine sets and the air is