The Art and Science of Aerated Foods
Springer International Publishing (Verlag)
978-3-031-31689-0 (ISBN)
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The Art and Science of Aerated Foods highlights the unnoticed ingredient of air in food: its importance, function and processes. The text offers readers fundamental knowledge on the techniques and ingredients involved in making aerated food through selected recipes, along with insight into each food's cultural background. Authors provide a step-to-step guide to making aerated food at a home scale with emphasis on health, simplicity, and leisure.
With its blend of academic information, theory and practical recipes, this text has something to offer everyone, from academics to homemakers and food connoisseurs of all types.
Nyuk Ling Chin is a Professor of Food Engineering at Universiti Putra Malaysia in Serdang, Malaysia.
Grant Murray Campbell is a Professor of Chemical Engineering at the University of Huddersfield in Huddersfield, England.
Li Choo Chong is a Food Culinologist at Taylor's University Malaysia in Subang Jaya, Malaysia.
Shahrim Abdul Karim is a chef, writer, and consultant for the Department of Food Service and Management at Universiti Putra Malaysia in Serdang, Malaysia.
Part 1: The Science of Aerated Foods.- (Part 1 FM )Introduction.- Chapter 01: Aerated food basics-lessons from breadmaking.- Chapter 2: Types of aerated foods and how they are made.- Chapter 3: More lessons from bakery products.- Biscuits, cookies, scones, pancakes, crumpets, doughnuts and and pantries.- Chapter 5: Steamed buns.- Chapter 06: Fried snacks.- Chapter 07: Boiling water.- Chapter 08: Whipping cream.- Chapter 09: Whisking egg white.- Chapter 10: Aeration processes during whipping, whisking, beating and kneading.- Chapter 11: surfactants behaving badly- mixed systems.- Chapter 12: The end of the beginning, and the beginning of the practices!.- Part 1 Back matter (Further reading and Photo credits) Part 2: Aerated food recipes.- (Part 2: FM - Introduction Glossary) .- Chapter 13 Whipped Cream and Ripple Cake.- Ch- 14 Homemade Ice Cream.- Ch 15 Basque Burnt Cheese Cake.- Ch 16 Brazalian Cheese Puff.- Ch 17 Middle-Class Brioche.- Ch 18 Killer-Toast Bread.- Ch 19 No-Knead Garlic Bread.- Ch 20 Sourdough Bread.- Ch 21 Chocolate Chips Cookies.- Ch 22 Ginger Kisses.- Ch 23 Lemon Sponge Cake.- Ch 24 Gluten Balls.- Ch 25 Apam Balik Turnover Pancake.- Ch 26 Chinese Steamed Egg Sponge Cake.- Ch 27 Malay Sponge Cake.- Ch 28 White Sugar Rice Cake.- Ch 29 Taiwanese Castella Cake.- Ch 30 Pandan Chiffon Cake.- Ch 31 Bahulu Egg Sponge Mini Cakes.- Ch 32: Classic Angel Food Cake.- Ch 33: Pavlova.- Ch 34: Potato and Spinach Souffle.- Ch 35: Egg Yolk Cookies.- Ch 36: Butterfly Popcorn.- Ch 37: Puffed Rice Bar.- Ch 38: Honeycomb Toffee.- Ch 39: Vietnamese Avocado Milk Shake.- Ch 40: Dalgona Korean Whipped Coffee.
| Erscheinungsdatum | 24.06.2023 |
|---|---|
| Zusatzinfo | IX, 173 p. 25 illus. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
| Naturwissenschaften ► Chemie ► Technische Chemie | |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | aerated food • aerated product life • baked products • Bubbles • Foam |
| ISBN-10 | 3-031-31689-4 / 3031316894 |
| ISBN-13 | 978-3-031-31689-0 / 9783031316890 |
| Zustand | Neuware |
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