Description
Welsh laverbread is a traditional dish made by boiling dried seaweed, mixing with wheat flour, and cooking to form a gelatinous paste.
Technical
The process relies on the extraction of soluble polysaccharides such as laminarin during boiling, followed by gelatinization of wheat starch at 70–80 °C and protein denaturation, resulting in a viscous gel. Calcium ions present in the seaweed cross‑link alginate, further stabilizing the texture.
Science
Primary Reaction
Gelation of polysaccharides and protein denaturation
Sensory Profile
Aroma ()
earthyseaweednuttytoastysavorymineraliodine-likeroastedumami-richcoastal