Baking Science: What Does Sifting Flour Do?
The Food Untold
by Sandman
1w ago
Flour is a product of milling. This means it is already in a fine particle form. Back in the early days of flour making, the raw grain, like barley, would be pounded with rocks until it was as fine as possible. But it would be far coarser than today’s standard. Flour particles are now processed and sorted to less than a quarter of a millimeter in size. The flour classification is determined by sifting. . The varieties of flour obtained range from patent flour to straight flour, and the flour streams range from fine or first break to coarse or clear. Depending on how much of the whole endosper ..read more
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The Bacteria That Make Limburger Cheese Smell
The Food Untold
by Sandman
2w ago
When talking about cheeses, most people think about cheddar, Swiss, American, mozzarella, or Parmesan cheese. These types of cheese have one thing in common—they taste and smell good. So there is no wonder why they are the most commonly eaten. In the United States, the most popular cheese is Cheddar, according to a poll conducted by Yougov. 1 for every 5 Americans or 19% prefer the cheese that originated from Somerset, England. Came in 2nd at 13% preference is Uncle Sam’s own American cheese, and 3rd (9%) is mozzarella cheese, which was followed closely by Swiss cheese (8%). You might also li ..read more
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Food Science: What Is Mayonnaise?
The Food Untold
by Sandman
3w ago
Mayonnaise is a very popular condiment, and perhaps the most versatile that we can find in the kitchen. You can use it on popular food items such as burgers, salads, French fries, and sandwiches. Furthermore, its unique composition makes it an ideal base for a lot of dips and sauces. But what exactly is mayonnaise? Mayonnaise is a thick, creamy sauce made of emulsion of egg yolk, oil, and an acid, usually acetic acid or vinegar. In chemistry, an emulsion is a mixture of two liquids that are normally immiscible (like oil and water). But mayonnaise is a stable emulsion, hence does not separate ..read more
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How To Make Stale Bread Soft?
The Food Untold
by Sandman
3w ago
Staling is a complicated process that begins shortly after baking and involves a number of physicochemical changes. These are mostly associated with an increase in crumb stiffness and moisture loss. And as a result, there is a loss of eating quality because of flavor, color, and texture deterioration. But it does not mean stale bread has already gone bad. Stale bread still safe to consume, although not as good as freshly baked bread—you would want it soft. You might also like: Starch Gelatinization: What Is It? Some people store bread in the refrigerator to extend its freshness. But the truth ..read more
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How To Store Sourdough Bread?
The Food Untold
by Sandman
1M ago
How do you store sourdough bread? To better answer this question, a little basic bread chemistry should help. Sourdough breads or doughs are different than typical homemade white bread. They are more tangy and flavorful because they contain an acidic component such as buttermilk, watered-down yogurt, or cultured bacterial “starters.” Starters are a small bit of dough that was preserved from the last time you made bread. The baker adds a bit more water and flour to the starter and then lets it ferment for a longer amount of time (2-24 hours) before adding the other bread components. This repla ..read more
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What Is A Leavening Agent In Baking?
The Food Untold
by Sandman
1M ago
Our ancestors enjoyed breads without leavening them. They were basically made of cooked mixture of flour and water, and often added with salt. Today, unleavened breads still do exist. However, there is no denying that people consumed more leavened baked products. The process of leavening occurs when the gluten structure or air spaces is filled with a leavening agent, making the dough or batter to rise and expand during baking. Although carbon dioxide is the primary cause of leavening, other gases, such as ammonia gas, water in the form of steam, and integrated air (added during mixing), also ..read more
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What Does Baking Soda Do In Cookies?
The Food Untold
by Sandman
1M ago
Cookies are a baked product that is usually round, flat, and crispy. They made mainly of wheat flour, sugar, and fat. Other ingredients such as milk, chocolate, salt, egg, and baking soda may also be present. What does baking do in cookies, anyway? Baking soda consists of a chemical called sodium bicarbonate (NaHCO3), which makes carbon dioxide, water, and a salt in the presence of an acid. And no, we are not talking about harmful acids. We are referring to common sources of acid in the kitchen, such as molasses, buttermilk or sour cream, lemon juice, or cream of tartar. When added to cookies ..read more
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The Process Of Roasting Cocoa Beans
The Food Untold
by Sandman
1M ago
Chocolate is one of the most popular food items in the world, especially among young children. But before it gets packed in a box, foil, or paper wrapping, it goes through a delicate process. Chocolate is made from dried, fermented cacao beans. Fermentation is the same process that produces flavors in fermented vegetables (such as kimchi) and dairy products (like yogurt). This works by using a beneficial microorganism that converts a carbohydrate into alcohol or acid. In the case of cacao bean fermentation,  lactic acid bacteria (LAB) is one of the major microorganisms involved. Sure, ca ..read more
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What Is Dark Soy Sauce?
The Food Untold
by Sandman
2M ago
Soy sauce is a popular condiment in East and South East Asia. Its caramel color, and umami taste make many Asian food enjoyable. It is believed to be the most famous and widely accepted fermented soy product. Part of the reason for this is the efforts made by Kikkoman Corporation, a Japanese company that helped make soy sauce widely available worldwide. You might also like: What Is Disodium Inosinate (E631)? Soy sauce is made by fermenting cooked soybeans in salt or brine under controlled conditions. The process involves two phases: Koji manufacturing and moromi fermentation. Koji is a solid ..read more
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What Is Alkalized Cocoa (Dutch-Processed)?
The Food Untold
by Sandman
2M ago
Cocoa powder is produced by removing fat from cocoa liquor, the liquid product after grounding cocoa nibs from the beans of the cocoa tree. This is done by pressing the cocoa liquor using a mechanical or hydraulic press. Cocoa liquor is naturally acidic mainly because it contains acetic and lactic acid. For this reason, the resulting cocoa powder is quite acidic. Its pH level ranges between 5.3 to 5.8. The hydrogen potential or pH measures how acidic or basic a substance is. A pH of 7 is neutral; a pH lower than 7 is acidic; and a pH higher than 7 is basic or alkaline. To counter the acidity ..read more
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