The Science of Baking: Thickening and Gelling
About This Book
1 Chapter 1-Identifying Thickeners and Gelling Agents Learning Objectives - What is Thickening? - What is Gelling? - What is the difference between the two? - The functions of all thickening and gelling agents. Thickening: Thickening happens when water and other molecules in a substance slowly bump around and entangle. Both polysaccharides and proteins have many molecules that link together to form chains, and these chains entangle with one another and moisture molecules to create a slow-moving
| Category | science |
|---|---|
| Subject | Food chemistry, Baking |
| Year | 2023 |
| Authors | |
| Chapters | 5 |
| Word Count | |
| Price | |
| Institution | Johnson & Wales University |
| License | Creative Commons Zero - Public Domain - https://creativecommons.org/publicdomain/zero/1.0/ |