Description
Pudding gelation is a process where a mixture of milk, sugar, and starch is heated to break down the starches and create a gel-like texture.
Technical
The gelation process involves heating the mixture to 82°C to 85°C to break down the starches, followed by cooling to around 40°C to 50°C to allow the starches to recrystallize and form a gel. The process can be accelerated by adding gelling agents such as agar, carrageenan, or gelatin, and is affected by factors such as pH, ionic strength, and the presence of other ingredients.
Science
Primary Reaction
Starch gelatinization and recrystallization
Sensory Profile
Aroma ()
SweetCreamyVanilla-likeCaramelizedMilky
Wine Analogy
Similar mouthfeel to late-harvest Riesling
Coffee Analogy
Texture reminiscent of panna cotta in espresso
Perfume Analogy