The phrase “ comestible froth ” either stir up images of distraught and overplated kitchen chemistry experiment or the top layer of a freshly poured beer . But it also report the most standard of foods : pelf . Because bread is also a foam .
In the in vogue Lucky Peach , Harold McGee author of the food science classic On Food And Cooking give a kempt account of what froth is , and why gelt ( and deoxyephedrine cream , as well ) both fit into the family :
It is , because froth , basically , is air bubbles trapped in dissimilar form . The froth on top of a beer — those are air bubble circumvent by liquid . When you churn an chalk pick premix , you are drive melody bubbles into it . And then the mix freezes and you terminate up with a gang of bubbles inside a unanimous intercellular substance . The same is on-key of lolly . You terminate up with bubbles inside a semi - whole matrix in the scratch . Then you broil the lolly and solidify the matrix , and you end up with a unanimous froth . Gluten is the thing , in the case of bread , that permit you to trap those bubbles and make that foam .
you may read the whole affair , admit some of the chemical background of our old ( and immoderately delicious ) admirer gluten , right here .
paradigm : Scott Bauer , U.S. Department of Agriculture .
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