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Glycosidic bonds – representation
A couple of posts ago Steve from the excellent Breadcetera ** site asked if the structures in the link… http://www.cheng.cam.ac.uk/research/groups/polymer/RMP/nitin/Starchstructure.html were incorrect. SB “If I’m not mistaken, the structures for the 1,4-glycosidic and 1,6-glycosidic linkages shown here are incorrect. There appear to be extraneous carbon atoms on either side of the oxygen atom of the [...]
New link – Farine
A blog of baking and cooking with outstanding photography. http://www.farine-mc.com/ I am particularly taken with the author’s “ask the baker” posts with Gérard Rubaud, a French baker from Vermont USA. The post http://www.farine-mc.com/2010/01/batardbaguette-shaping-gerards-method.html shows in VIDEO [fabulous] the interesting method M. Rubaud uses to make his batards [he calls them baguettes but you need to [...]
February 24, 2010
Bread firming – it’s a chemistry thing…
My response to a request for some science based insight into the toughening of bread on microwave reheating. Wheat starch is the main culprit leading to the normal hardening in crumb texture as bread ages – and this occurs even in the absence of moisture loss but moisture redistribution has a big role to play [...]
Harold McGee talks with Michel Suas about the need [or not] for kneading
New from Harold McGee, “Better bread with less kneading” Talking about the interactions of the amount of water in the dough, kneading amount, whole wheat flours, water absorption capacity of the flour, and the amount of yeast. But read McGee’s post – I don’t want to steal his thunder and he has covered the topic [...]
February 19, 2010
Awesome ! Coffee week in our class too.
from SciencePunk Work on sensor arrays has great potential in food quality control. The original work seems to have been for detection of toxic gases and has been around for while, but aren’t aromas just fragrant volatiles? Work has been published in Nature and very recently in Chemical Communications. A colorimetric sensor array for identification [...]
February 2, 2010
Starch links
It’s starch week in our winter food chemistry class http://www1.lsbu.ac.uk/water/hysta.html martin Chaplin at London Southbank Univ. http://www.youtube.com/watch?v=u-BxG4UfAu8&NR=1 Alton Brown – who neglects amylopectin http://entertainment.howstuffworks.com/play-doh2.htm it is ‘entertainment’ after all… http://www.foodinnovation.com/FoodInnovation/en-US/ National Starch – no endorsement expressed or implied – just good example of commercial literature http://pslc.ws/macrog/starch.htm Starch in the Macrogalleria All things starch http://www3.interscience.wiley.com/journal/5007532/home - [...]
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