TAILIEUCHUNG - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 6 - Jose Sanchez

This chapter will help you: Learn how to taste a wine so that you can adequately assess its characteristics and describe them to customers, create a wine list by selecting and pricing the wines you want to sell, train your service staff to recommend and serve wines, increase your wine sales, open and store wine properly. | Sweeteners, Antioxidants, and Others 6 Outline: Sweeteners, Antioxidants, Others 1 Sugar Two structural types: Monosaccharide Disaccharide Sweeteners Sugar is an edible crystalline carbohydrate. 2 Definition A monosaccharide from plants and animal tissue History Complex origins Culinary Uses Has half the sweetening power of plain sugar Notes Dextrose is not glucose syrup Sweeteners Dextrose/Glucose Definition: Manufactured sources from cornstarch/ Moderate sweetness/ Occurs naturally in maize, rice, wheat, cassava, arrowroot and saga. History: Isolated by Marggraf in 1747/ Sugar syrup from isolated compound by Kirchoff in 1811/ Named by Dumas in 1838/ Function found by Fisher in 1902. Use: Sugar substitute/ Speeds up browning time/ Also used in processes for canning, preserving, brewing and for meat production. Notes: Glucose syrup is a mixture of dextrose, maltose and other complex carbohydrates. 3 Definition The sweetest and most soluble sugar type History Dubrunfaut discovered .

• Mỹ thuật
• Molecular gastronomy
• Scientific cuisine demystified
• Cooking techniques
• Professional cooking
• Culinary arts
• Papillary Cells
• Bitter Tastes
• Tenderness and Juiciness
• At Table in the Nursery
• Food Allergies
• Public Health Alerts