The Art and Science of Aerated Foods

ISBN-13: 9783031316890 / Angielski

Nyuk Ling Chin; Grant Murray Campbell

Opis

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. 

Spis treści

Dedication. 3

Preface. 3

1 Introduction on Aerated Food 4

2 Definition and Classification 6

3 Aerated Food Techniques and Processes 9

4 Ingredients and Functions. 10

5 Bubbles Stability and Aerated Product Life 11

6 Appreciations of Aerated Food 12

7 Aerated Food Preparation Essentials at Home 13

7.1 Basic Apparatus. 13

7.2 Types of flour. 13

7.3 Aeration Ingredients. 14

8 Selected Aerated Food Recipes 14

8.1 Dairy-based. 14

 Milk Shakes and Smoothies - Vietnamese Avocado Shake (Sinh To Bo)   14

 Ice Cream Float  14

 Fresh Fruit Ice Cream 14

8.2 Egg-based. 14

 Meringue – Pavlova  14

 Traditional Eastern Sponge Cake. 14

8.3 Chocolate-based. 14

 Chocolate Mouse  14

 Honey Comb Toffee 14

8.4 Cereal-based. 14

 Pop-corn  15

 Pop-rice  15

8.5 Steamed products. 15

 Steamed Rice Cake 15

 Steamed Caramalised Sugar Cake 15

 Steam Egg Sponge Cupcake – (Malay sponge cake) 15

8.6 Fried products. 15

 Gluten balls 15

 Doughnut 15

8.7 Baked products. 15

 Chiffon Cake 15

 Sponge Cake 15

 Cheese Cake 15

 Honeycomb Cake. 15

 Pound Bread 15

8.8 Others. 15

 Marshmallow (sugar syrup base and gelatin), 15

 Vegan nougat (aquafaba/ canned chickpea brine as base) 15

 Choux pastry (aeration through water evaporation). 15

O autorze

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.