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Aroma ()
Wine Analogy
Like the 'legs' formed by glycerol in wine, showing viscosity
Coffee Analogy
Similar to the gel formation in cold brew concentrate
Perfume Analogy
Resembles the thickening of aromatic tinctures in perfumery
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Accessible modernist cooking techniques for home kitchens
Complete molecular gastronomy kit with tools and ingredients
Soft elastic gel that re-melts and re-sets
Versatile hydrocolloid — firm or fluid gels, heat-stable
Sodium alginate for spherification — caviar, ravioli, gels
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Accessible modernist cooking techniques for home kitchens
Complete molecular gastronomy kit with tools and ingredients
Soft elastic gel that re-melts and re-sets
Versatile hydrocolloid — firm or fluid gels, heat-stable
Sodium alginate for spherification — caviar, ravioli, gels
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Based on 3 papers
Based on 2 papers
“Starch gelatinization final temperature was decreased when hydrocolloids were added in the presence of enough water”
hydrocolloids → decreased → starch gelatinization final temperature
“In the central part of the mixture, starch gelatinization and protein coagulation induce breadcrumb formation.”
starch gelatinization and protein coagulation → induce → breadcrumb formation
“The gelatinization temperature is lower for the mature starch than for starch from an early stage of development.”
starch gelatinization temperature → is lower → in mature grains
“Degree of starch gelatinization in half‐products ranged from 87 to 95%”
twin-screw extrusion → affects → degree of starch gelatinization
“It was concluded that the small changes in starch gelatinization behavior, caused by the above-mentioned starch modifications, are of little importance for pasta quality.”
starch gelatinization behavior → is of little importance → pasta quality