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Molecular Gastronomy Used in Bakery

Molecular Gastronomy Used in Bakery

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Published by Iyer Guhan

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Published by: Iyer Guhan on Feb 23, 2013
Copyright:Attribution Non-commercial


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Modern culinary direction - molecular gastronomy is very complex, and therelative youth of that direction affects the ignorance of the matter by a largenumber of professionals and the general public. It is precisely this lack of matter which causes a number of disagreements between chefs andscientists, while there is a number of related debates about aspects of molecular gastronomy, especially in connection with a change in itsgastronomic cuisine. The main focus of disagreement lies in the name of ''molecular'', which mostly leads to a misunderstanding, because of theidentification with something microscopic. A very common mistake is toaddress this branch of gastronomy as a style of cooking, which she doesn'trepresent. The second mistake is naming its practical application of molecular cooking, molecular cuisine. Molecular gastronomy is a scientificdiscipline that studies food and asks questions and gives answers so far unanswered questions about gastronomy. Simply put, molecular gastronomycan be understood as a process of application of science in everydaycooking, and the application of molecular gastronomy in the kitchen.Modern man with his awareness made some chefs to reconsider the adoptionof these radical ideas to accomplish the fusion of science and gastronomy.This idea is established as a full hit, because today the best restaurants in theworld, the vast majority of those who have seen the benefits of these two joints before incompatible branches of human activity. As a culinarydirection it quickly spread to Western Europe and North America, and itlater spread to other parts of the world, but Croatia and neighboringcountries are not one of them. Molecular gastronomy shows the trends of further progress, and in the future molecular gastronomy will be more prevalent and popular.
Every time something is placed in somebody’s mouth one or acombination of tastes alerts to vital information about that matter. If it'ssweet, maybe it's got the nutrients the body needs to keep running for another few hours. If it's salty, perhaps it is necessary to replace some of those vital minerals just excreted through sweat or urine. If it's sour, there's achance it's not ripe and will cause a bad bellyache. If it's bitter, watch out…..it could be poison and the next swallow will be the last. Thus, eating isassociated to neurophyscological inherited and acquired phenomena.Deciding what tastes "good" is anything but simple.A food's flavor doesn't usually depend on data from a single senseRather, smell, touch, sight and even hearing often come into play, and the best methods of pleasurably exciting those senses, during a meal or snack,occupies the days of thousands of chefs, brewers, marketing flaks, andscientists around the world.Senses depend on an intricate cross talk betweenthe different sensitive areas enervated by peripheral nerve branches and theremaining nervous system, medulla and brainThis is a complex system yet not fully known which has demandedscientists to delve deeply into its mechanisms In terms of taste, until veryrecently, a concept that has guided much taste research is the existence of only four (or possibly five) independent taste qualities. These four so-called basic” or “primary” tastes are sweet, sour, salty, and bitter; a fifth quality,the taste of glutamate salts called “umami,” has also been described. All other tastes are presumed to be combinations of these basic tastesmixed in various proportions. The idea that taste was, as the other senses,

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