Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications PDF
Preview Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications
Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications Edited by Róisín M. Burke, Alan L. Kelly, Christophe Lavelle and Hervé This vo Kientza First edition published 2021 by CRC Press 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487- 2742 and by CRC Press 2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN © 2021 Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, LLC The right of Róisín M. Burke, Alan L. Kelly, Christophe Lavelle and Hervé This vo Kientza to be identified as the authors of the editorial material, and of the authors for their individual chapters, has been asserted in accordance with sections 77 and 78 of the Copyright, Designs and Patents Act 1988. 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For permission to photocopy or use material electronically from this work, access www. copyright.com or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978- 750- 8400. For works that are not available on CCC please contact [email protected] Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Names: Burke, Róisín, editor. Title: Handbook of molecular gastronomy: scientific foundations and culinary applications / edited by Róisín Burke, Alan Kelly, Christophe Lavelle, and Hervé This vo Kientza. Description: First edition. | Boca Raton: CRC Press, 2021. | Includes bibliographical references and index. Identifiers: LCCN 2020053893 (print) | LCCN 2020053894 (ebook) | ISBN 9781466594784 (hardback) | ISBN 9780429168703 (ebook) Subjects: LCSH: Molecular gastronomy–Handbooks, manuals, etc. Classification: LCC TX651 .H335 2021 (print) | LCC TX651 (ebook) | DDC 641.01/3--dc23 LC record available at https://lccn.loc.gov/2020053893 LC ebook record available at https://lccn.loc.gov/2020053894 ISBN: 978- 1- 4665-9 478- 4 (hbk) ISBN: 978-0-367-74161-7 (pbk) ISBN: 978- 0- 429- 16870- 3 (ebk) Typeset in Times by Newgen Publishing UK Contents About the Editors .................................................................................................................................................................................xiii Contributors ...........................................................................................................................................................................................xv Foreword ..............................................................................................................................................................................................xxv Introduction to Molecular Gastronomy and Its Applications ............................................................................................................1 Part I Scientific Foundations ..................................................................................................................5 Acids in Foods and Perception of Sourness .........................................................................................................................................7 Christian Salles Anthocyanins in Food ..........................................................................................................................................................................13 Véronique Cheynier Alcoholic Beverages: Production, Trends, Innovations ....................................................................................................................19 Konstantin Bellut, Kieran M. Lynch and Elke K. Arendt Ash in the Kitchen ................................................................................................................................................................................25 Marta Ghebremedhin, Christine Schreiber, Bhagyashri L. Joshi, Andreas Rieger and Thomas A. Vilgis Baking: Laminated Bakery Products .................................................................................................................................................35 Roxane Detry, Christophe Blecker and Sabine Danthine Baking: Chemical Leaveners ..............................................................................................................................................................41 Linda A. Luck Baking: Injera – the Multi-E yed Flat Bread .....................................................................................................................................43 Mahelet Girma, Sumaya M. Abdullahi and Benjamin L. Stottrup Baking: Viennoiserie – Laminated Pastry Production .....................................................................................................................47 James A. Griffin Baking: How Does Starch Gelatinization Influence Texture? ..........................................................................................................53 Anaïs Lavoisier Baking: Sourdough Bread ...................................................................................................................................................................57 Mark Traynor and Imran Ahmad Barbecue: The Chemistry behind Cooking on a Barbecue ..............................................................................................................63 Florent Allais Bioactivity and Its Measurement ........................................................................................................................................................71 Hervé This vo Kientza Browning: The Glycation and Maillard Reactions – Major Non- Enzymatic Browning Reactions in Food ...............................81 Frédéric J. Tessier Canning: Appert and Food Canning ..................................................................................................................................................87 Jean‑ Christophe Augustin Capillarity in Action ............................................................................................................................................................................91 Hervé This vo Kientza v vi Contents Champagne Tasting from a Scientific Perspective ............................................................................................................................97 Gérard Liger‑ Belair, Clara Cilindre, Daniel Cordier, Guillaume Polidori, Fabien Beaumont and Thomas Séon Chantillys: The Cousins of Whipped Cream ...................................................................................................................................105 Hervé This vo Kientza Cheese: Hot Culinary Uses of Cheese ..............................................................................................................................................107 Sébastien Roustel and John A. Hannon Chocolate: Chocolates from around the World, Simple Physics, Complex Flavour....................................................................121 Bhagyashri L. Joshi, Sarah Gindra and Thomas A. Vilgis Chocolate: Oral Processing of Chocolate – Successive Interplay of Sensory and Physicochemical Parameters ......................131 Thomas A. Vilgis Coffee Preparation – from Roasted Beans to Beverage .................................................................................................................139 Laura Febvay and Hervé This vo Kientza Colour: Natural Pigments in Foods and Their Technical Uses ......................................................................................................151 Juan Valverde Cooking ...............................................................................................................................................................................................157 Hervé This vo Kientza Cooking: Culinary Precisions and Robustness of Recipes .............................................................................................................163 Hervé This vo Kientza Cryogenics in the Kitchen .................................................................................................................................................................171 Peter Barham Dairy: Milk Gels – a Gastrophysics View ........................................................................................................................................181 Judith Hege, Marta Ghebremedhin, Bhagyashri L. Joshi, Christine Schreiber, H.‑ C. Gill and Thomas A. Vilgis Dairy: Culinary Uses of Milk, Butter and Ice Cream ....................................................................................................................191 Alan L. Kelly and David S. Waldron Dairy: Ginger Milk Curd ..................................................................................................................................................................199 Martin Lersch Dehydration ........................................................................................................................................................................................203 José M. Aguilera Dispersed System Formalism ............................................................................................................................................................207 Hervé This vo Kientza Distillation: The Behaviour of Volatile Compounds during Distillation of Hydro- Alcoholic Solutions and during Hydro- Distillation ..................................................................................................................................................................213 Martine Esteban‑ Decloux Eggs: Let Us Have an Egg .................................................................................................................................................................221 Hervé This vo Kientza Emulsions: Emulsified Systems in Food...........................................................................................................................................227 Markus Ketomäki, Trivikram Nallamilli, Christine Schreiber and Thomas A. Vilgis Emulsions and Foams: Ostwald Ripening and Disproportionation in Practice ..........................................................................241 Hervé This vo Kientza Emulsions: Lecithin ...........................................................................................................................................................................249 Elzbieta Kozakiewicz and Daniel Cossuta Contents vii Emulsions: Emulsions and Surfactants in the Kitchen ..................................................................................................................257 Hervé This vo Kientza Essential Oils ......................................................................................................................................................................................265 Eric Angelini and Laure Dziuba Essential Oils: How to Safely Use Essential Oils .............................................................................................................................275 Eric Angelini and Laure Dziuba Evaporation ........................................................................................................................................................................................281 Hervé This vo Kientza Expansion............................................................................................................................................................................................291 Hervé This vo Kientza Fats and Oils: Physicochemical Properties of Edible Oils and Fats ..............................................................................................295 Sabine Danthine Fats and Oils: From Fat Droplets in Plant Seeds to Novel Foods ..................................................................................................299 Juan C. Zambrano, Behic Mert and Thomas A. Vilgis Fats and Oils: Oxidation of Dietary Lipids .....................................................................................................................................305 Luc Eveleigh Fats and Oils: Extra Virgin Olive Oil in Cooking – Molecular Keys for Traditional and Modern Mediterranean Gastronomy ...............................................................................................................................................311 Raffaele Sacchi Fermentation: Kimchi .......................................................................................................................................................................321 Weon‑ Sun Shin Fermentation: Fermenting Flavours with Yeast ..............................................................................................................................327 Angela M. Coral Medina and John P. Morrissey Fermentation: A Short Scientific and Culinary Overview of Kefir ...............................................................................................331 Christophe Lavelle and Jean‑ Baptiste Boulé Filtration Membranes for Food Processing and Fractionation .....................................................................................................335 Marie‑ Laure Lameloise Food Matrices and the Matrix Effect in the Kitchen ......................................................................................................................343 José M. Aguilera and Hervé This vo Kientza Food Pairing: Is It Really about Science? ........................................................................................................................................347 Hervé This vo Kientza and Christophe Lavelle Freeze- Drying .....................................................................................................................................................................................349 Yrjö H. Roos Foams: Pickering Edible Oil Foam – Toward New Food Products ...............................................................................................357 Anne‑ Laure Fameau Frying ..................................................................................................................................................................................................365 Franco Pedreschi Gastrophysics: A New Scientific Approach to Eating .....................................................................................................................371 Charles Spence Gels ......................................................................................................................................................................................................375 Hervé This vo Kientza viii Contents Heat Transfer in Culinary Sciences ..................................................................................................................................................381 Denis Flick Hydrocolloid Usages as Gelling and Emulsifying Agents for Culinary and Industrial Applications .........................................385 Rachel Edwards‑ Stuart and Reine Barbar Imaging Foodstuffs and Products of Culinary Transformations ...................................................................................................409 Mathias Porsmose Clausen, Morten Christensen and Ole G. Mouritsen Meat: Meat Tenderness and the Impact of Cooking .......................................................................................................................415 Jean‑ François Hocquette and Alain Kondjoyan Meat: Heat Transfer in Meat ............................................................................................................................................................419 Douglas Baldwin Meat: Reduction of Nitrate and Nitrite Salts in Meat Products – What Are the Consequences and Possible Solutions? ......................................................................................................................................................................423 Régine Talon and Sabine Leroy Microwave Heating and Modern Cuisine ........................................................................................................................................429 Alan L. Kelly and Hervé This vo Kientza Mineral Ions and Cooking.................................................................................................................................................................433 Christian Salles Osmosis in the Kitchen ......................................................................................................................................................................441 Hervé This vo Kientza Pasta: Durum Wheat Proteins – a Key Macronutrient for Pasta Qualities .................................................................................447 Coline Martin, Marie‑H élène Morel and Bernard Cuq Pasteurization in the Kitchen ............................................................................................................................................................451 Gabriela Precup and Dan‑ Cristian Vodnar Plating: The Science of Plating .........................................................................................................................................................459 Charles Spence Proteins and Proteases .......................................................................................................................................................................463 Linda A. Luck and Alan L. Kelly Puddings: The Secret of the Rice Pudding ......................................................................................................................................471 Martin Lersch Roasting ..............................................................................................................................................................................................473 Laura Febvay and Hervé This vo Kientza Salt: When Should Salt Be Added to Meat Being Grilled? ............................................................................................................491 Hervé This vo Kientza, Marie‑ Paule Pardo and Rolande Ollitrault Sauces ..................................................................................................................................................................................................495 Hervé This vo Kientza Sauces: Hollandaise Sauce ................................................................................................................................................................499 Guro Helgesdotter Rognså Sauces and Purées: The Underside of Applesauce ..........................................................................................................................505 Cassandre Leverrier Seaweeds: Phycogastronomy – the Culinary Science of Seaweeds ................................................................................................517 Ole G. Mouritsen Contents ix Size Reduction ....................................................................................................................................................................................523 José M. Aguilera Smoked Foods .....................................................................................................................................................................................527 Jane K. Parker and Alice Pontin Sous Vide Cooking .............................................................................................................................................................................531 Douglas Baldwin Spherification......................................................................................................................................................................................537 Linda A. Luck Squid: Gastrophysics of Squid – from Gastronomy to Science and Back Again .........................................................................541 Ole G. Mouritsen, Charlotte Vinther Schmidt, Peter Lionet Faxholm and Mathias Porsmose Clausen Sugars: Soft Caramel and Sucre à la Crème – an Undergraduate Experiment about Sugar Crystallization ..........................545 Irem Altan, Patrick Charbonneau and Justine de Valicourt Sugars: Sugar (and Its Substitutes) in Pastries ...............................................................................................................................549 Anne Cazor and Ramon Morató Sugars: Erythritol– Sucrose Mixtures out of Equilibrium – Exciting Thermodynamics in the Mouth .....................................557 Hannah M. Hartge, Birgitta I. Zielbauer and Thomas A. Vilgis Sugars: Intramolecular Dehydration of Hexoses ............................................................................................................................563 Marie‑ Charlotte Belhomme, Stéphanie Castex and Arnaud Haudrechy Taste and Sound .................................................................................................................................................................................569 Bruno A. Mesz Temporal Domination of Sensation: When Building Dishes, Let’s Take Temporality into Account ..........................................575 Pascal Schlich Texture: The Physics of Mouthfeel – Spreadable Food and Inulin Particle Gels ........................................................................581 Thomas A. Vilgis Texture: How Texture Makes Flavour .............................................................................................................................................585 Ole G. Mouritsen Texture: Tsukemono – the Art and Science of Preparing Crunchy Vegetables............................................................................593 Ole G. Mouritsen Thickeners: Cellulose and Its Derivatives........................................................................................................................................599 Rachel Edwards‑ Stuart 3D Printing of Food............................................................................................................................................................................605 Megan M. Ross, Róisín M. Burke and Alan L. Kelly Umami: The Molecular Science of Umami Synergy .......................................................................................................................619 Ole G. Mouritsen Part II Educational Practices ............................................................................................................625 The Right Words for Improving Communication in Food Science, Food Technology, and between Food Science and Technology and a Broader Audience ...........................................................................................................................627 Hervé This vo Kientza Experimental Flavour Workshops ....................................................................................................................................................635 Hervé This vo Kientza
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