Cooking as a Chemical Reaction by Z. Sibel Ozilgen
Author:Z. Sibel Ozilgen
Language: eng
Format: epub
Publisher: CRC Press
Published: 2019-02-26T16:00:00+00:00
Development of texture: Fats and oils make foods softer and easier to chew.
Shortening: In baking, fats and oils physically separate water and gluten molecules and provide a flaky, tender, or crumbly texture.
Emulsification: Fats and oils are the primary components of most emulsions, such as mayonnaise, certain salad dressings, sauces, and gravies.
Medium for transferring heat: During cooking, fats and oils transfer heat to the foods.
Development of appearance: Fats and oils provide a creamy, moist, fluffy, and shiny appearance to foods.
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