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Retrogradation can expel water from the polymer network. This process is known as syneresis. A small amount of water can be seen on top of the gel. Retrogradation is directly related to the staling or aging of bread. [3] Retrograded starch is a type of resistant starch. Chemical modification of starches can reduce or enhance the retrogradation ...
In some contexts, water of crystallization is the total mass of water in a substance at a given temperature and is mostly present in a definite (stoichiometric) ratio. Classically, "water of crystallization" refers to water that is found in the crystalline framework of a metal complex or a salt, which is not directly bonded to the metal cation.
Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.
Stabilisation : depending on the nature of the coating ingredient(s) and substrate product, the ingredient is stabilised by elimination of the solvent (drying and evaporation of water, alcohol), crystallisation (sugar crystallises when water is evaporated, fat crystallises when cooled), or thermal treatment (proteins set irreversibly when heated).
Differential scanning calorimetry (DSC) is another method industries use to examine properties of gelatinized starch. As water is heated with starch granules, gelatinization occurs, involving an endothermic reaction. [8] The initiation of gelatinization is called the T-onset. T-peak is the position where the endothermic reaction occurs at the ...
Hot water crust is traditionally used for producing hand-made pies. As the name suggests, the pastry is made by heating water, melting the fat in it, bringing the mixture to a boil, and finally incorporating the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board.
A method of cooking where a container of food is placed in or above boiling water in order to heat gradually or to keep warm. [5] baking barding Wrapping meat in fat prior to roasting. [6] barbecuing Cooking meat or fish slowly over a barbecue grill with indirect heat and smoke. basting Periodically pouring liquid over food as it roasts. [7 ...
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. [1] [2] Batter is most often used for pancakes and as a coating for fried foods. It is also used for a variety of batter breads.