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Stiffening provides an in-house, inexpensive alternative to commercial library binding for paperbacks. While it does not involve (re-)sewing a book as in a library binding, stiffening does significantly prolong the usable life of a paperback, and allows paperbacks to stand upright on library shelves.
The appearance of the food is usually improved with a well-browned crust. The contrast in taste and texture between the crust and the interior makes the food more interesting. Searing does not cause caramelization, which affects only sugars, or simple carbohydrates; the Maillard reaction involves reactions between amino acids and some sugars. [3]
Greeks and Romans both struggled in making a good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness. [15] In the medieval cuisine of Northern Europe, pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have ...
“Cooking can destroy nutrients, but it depends on the method of cooking. Frying and boiling leads to more nutrient loss than steaming and microwaving,” says Hafiz M. Rizwan Abid, M.S. , a ...
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings.. Chiffon cakes (as well as angel food, sponge, and other foam cakes) achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking.
The meat industry strives to produce meat with standardized and guaranteed tenderness, since these characteristics are sought for by the consumers. [4] For that purpose a number of objective tests of tenderness have been developed, gauging meat resistance to shear force, most commonly used being Slice Shear Force test [5] and Warner–Bratzler Shear Force test.
Examples of dough conditioners include ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes, [2] diacetyl tartaric acid ester of monoglycerides or DATEM, potassium bromate, calcium salts such as calcium iodate, L-cystine, [3] L-cysteine HCl, [4] glycerol monostearate, azodicarbonamide, [5] [6] sodium stearoyl lactylate, sucrose ...
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