Table Of ContentHandbook of Molecular Gastronomy
Scientific Foundations, Educational Practices,
and Culinary Applications
Handbook of Molecular Gastronomy
Scientific Foundations, Educational Practices, and
Culinary Applications
Edited by
Róisín M. Burke, Alan L. Kelly, Christophe Lavelle
and Hervé This vo Kientza
First edition published 2021
by CRC Press
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and by CRC Press
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Library of Congress Cataloging‑in‑Publication Data
Names: Burke, Róisín, editor.
Title: Handbook of molecular gastronomy: scientific foundations and culinary
applications / edited by Róisín Burke, Alan Kelly, Christophe Lavelle,
and Hervé This vo Kientza.
Description: First edition. | Boca Raton: CRC Press, 2021. |
Includes bibliographical references and index.
Identifiers: LCCN 2020053893 (print) | LCCN 2020053894 (ebook) |
ISBN 9781466594784 (hardback) | ISBN 9780429168703 (ebook)
Subjects: LCSH: Molecular gastronomy–Handbooks, manuals, etc.
Classification: LCC TX651 .H335 2021 (print) |
LCC TX651 (ebook) | DDC 641.01/3--dc23
LC record available at https://lccn.loc.gov/2020053893
LC ebook record available at https://lccn.loc.gov/2020053894
ISBN: 978- 1- 4665-9 478- 4 (hbk)
ISBN: 978-0-367-74161-7 (pbk)
ISBN: 978- 0- 429- 16870- 3 (ebk)
Typeset in Times
by Newgen Publishing UK
Contents
About the Editors .................................................................................................................................................................................xiii
Contributors ...........................................................................................................................................................................................xv
Foreword ..............................................................................................................................................................................................xxv
Introduction to Molecular Gastronomy and Its Applications ............................................................................................................1
Part I Scientific Foundations ..................................................................................................................5
Acids in Foods and Perception of Sourness .........................................................................................................................................7
Christian Salles
Anthocyanins in Food ..........................................................................................................................................................................13
Véronique Cheynier
Alcoholic Beverages: Production, Trends, Innovations ....................................................................................................................19
Konstantin Bellut, Kieran M. Lynch and Elke K. Arendt
Ash in the Kitchen ................................................................................................................................................................................25
Marta Ghebremedhin, Christine Schreiber, Bhagyashri L. Joshi, Andreas Rieger and Thomas A. Vilgis
Baking: Laminated Bakery Products .................................................................................................................................................35
Roxane Detry, Christophe Blecker and Sabine Danthine
Baking: Chemical Leaveners ..............................................................................................................................................................41
Linda A. Luck
Baking: Injera – the Multi-E yed Flat Bread .....................................................................................................................................43
Mahelet Girma, Sumaya M. Abdullahi and Benjamin L. Stottrup
Baking: Viennoiserie – Laminated Pastry Production .....................................................................................................................47
James A. Griffin
Baking: How Does Starch Gelatinization Influence Texture? ..........................................................................................................53
Anaïs Lavoisier
Baking: Sourdough Bread ...................................................................................................................................................................57
Mark Traynor and Imran Ahmad
Barbecue: The Chemistry behind Cooking on a Barbecue ..............................................................................................................63
Florent Allais
Bioactivity and Its Measurement ........................................................................................................................................................71
Hervé This vo Kientza
Browning: The Glycation and Maillard Reactions – Major Non- Enzymatic Browning Reactions in Food ...............................81
Frédéric J. Tessier
Canning: Appert and Food Canning ..................................................................................................................................................87
Jean‑ Christophe Augustin
Capillarity in Action ............................................................................................................................................................................91
Hervé This vo Kientza
v
vi Contents
Champagne Tasting from a Scientific Perspective ............................................................................................................................97
Gérard Liger‑ Belair, Clara Cilindre, Daniel Cordier, Guillaume Polidori, Fabien Beaumont and Thomas Séon
Chantillys: The Cousins of Whipped Cream ...................................................................................................................................105
Hervé This vo Kientza
Cheese: Hot Culinary Uses of Cheese ..............................................................................................................................................107
Sébastien Roustel and John A. Hannon
Chocolate: Chocolates from around the World, Simple Physics, Complex Flavour....................................................................121
Bhagyashri L. Joshi, Sarah Gindra and Thomas A. Vilgis
Chocolate: Oral Processing of Chocolate – Successive Interplay of Sensory and Physicochemical Parameters ......................131
Thomas A. Vilgis
Coffee Preparation – from Roasted Beans to Beverage .................................................................................................................139
Laura Febvay and Hervé This vo Kientza
Colour: Natural Pigments in Foods and Their Technical Uses ......................................................................................................151
Juan Valverde
Cooking ...............................................................................................................................................................................................157
Hervé This vo Kientza
Cooking: Culinary Precisions and Robustness of Recipes .............................................................................................................163
Hervé This vo Kientza
Cryogenics in the Kitchen .................................................................................................................................................................171
Peter Barham
Dairy: Milk Gels – a Gastrophysics View ........................................................................................................................................181
Judith Hege, Marta Ghebremedhin, Bhagyashri L. Joshi, Christine Schreiber, H.‑ C. Gill and Thomas A. Vilgis
Dairy: Culinary Uses of Milk, Butter and Ice Cream ....................................................................................................................191
Alan L. Kelly and David S. Waldron
Dairy: Ginger Milk Curd ..................................................................................................................................................................199
Martin Lersch
Dehydration ........................................................................................................................................................................................203
José M. Aguilera
Dispersed System Formalism ............................................................................................................................................................207
Hervé This vo Kientza
Distillation: The Behaviour of Volatile Compounds during Distillation of Hydro- Alcoholic Solutions and
during Hydro- Distillation ..................................................................................................................................................................213
Martine Esteban‑ Decloux
Eggs: Let Us Have an Egg .................................................................................................................................................................221
Hervé This vo Kientza
Emulsions: Emulsified Systems in Food...........................................................................................................................................227
Markus Ketomäki, Trivikram Nallamilli, Christine Schreiber and Thomas A. Vilgis
Emulsions and Foams: Ostwald Ripening and Disproportionation in Practice ..........................................................................241
Hervé This vo Kientza
Emulsions: Lecithin ...........................................................................................................................................................................249
Elzbieta Kozakiewicz and Daniel Cossuta
Contents vii
Emulsions: Emulsions and Surfactants in the Kitchen ..................................................................................................................257
Hervé This vo Kientza
Essential Oils ......................................................................................................................................................................................265
Eric Angelini and Laure Dziuba
Essential Oils: How to Safely Use Essential Oils .............................................................................................................................275
Eric Angelini and Laure Dziuba
Evaporation ........................................................................................................................................................................................281
Hervé This vo Kientza
Expansion............................................................................................................................................................................................291
Hervé This vo Kientza
Fats and Oils: Physicochemical Properties of Edible Oils and Fats ..............................................................................................295
Sabine Danthine
Fats and Oils: From Fat Droplets in Plant Seeds to Novel Foods ..................................................................................................299
Juan C. Zambrano, Behic Mert and Thomas A. Vilgis
Fats and Oils: Oxidation of Dietary Lipids .....................................................................................................................................305
Luc Eveleigh
Fats and Oils: Extra Virgin Olive Oil in Cooking – Molecular Keys for Traditional and
Modern Mediterranean Gastronomy ...............................................................................................................................................311
Raffaele Sacchi
Fermentation: Kimchi .......................................................................................................................................................................321
Weon‑ Sun Shin
Fermentation: Fermenting Flavours with Yeast ..............................................................................................................................327
Angela M. Coral Medina and John P. Morrissey
Fermentation: A Short Scientific and Culinary Overview of Kefir ...............................................................................................331
Christophe Lavelle and Jean‑ Baptiste Boulé
Filtration Membranes for Food Processing and Fractionation .....................................................................................................335
Marie‑ Laure Lameloise
Food Matrices and the Matrix Effect in the Kitchen ......................................................................................................................343
José M. Aguilera and Hervé This vo Kientza
Food Pairing: Is It Really about Science? ........................................................................................................................................347
Hervé This vo Kientza and Christophe Lavelle
Freeze- Drying .....................................................................................................................................................................................349
Yrjö H. Roos
Foams: Pickering Edible Oil Foam – Toward New Food Products ...............................................................................................357
Anne‑ Laure Fameau
Frying ..................................................................................................................................................................................................365
Franco Pedreschi
Gastrophysics: A New Scientific Approach to Eating .....................................................................................................................371
Charles Spence
Gels ......................................................................................................................................................................................................375
Hervé This vo Kientza
viii Contents
Heat Transfer in Culinary Sciences ..................................................................................................................................................381
Denis Flick
Hydrocolloid Usages as Gelling and Emulsifying Agents for Culinary and Industrial Applications .........................................385
Rachel Edwards‑ Stuart and Reine Barbar
Imaging Foodstuffs and Products of Culinary Transformations ...................................................................................................409
Mathias Porsmose Clausen, Morten Christensen and Ole G. Mouritsen
Meat: Meat Tenderness and the Impact of Cooking .......................................................................................................................415
Jean‑ François Hocquette and Alain Kondjoyan
Meat: Heat Transfer in Meat ............................................................................................................................................................419
Douglas Baldwin
Meat: Reduction of Nitrate and Nitrite Salts in Meat Products – What Are the Consequences
and Possible Solutions? ......................................................................................................................................................................423
Régine Talon and Sabine Leroy
Microwave Heating and Modern Cuisine ........................................................................................................................................429
Alan L. Kelly and Hervé This vo Kientza
Mineral Ions and Cooking.................................................................................................................................................................433
Christian Salles
Osmosis in the Kitchen ......................................................................................................................................................................441
Hervé This vo Kientza
Pasta: Durum Wheat Proteins – a Key Macronutrient for Pasta Qualities .................................................................................447
Coline Martin, Marie‑H élène Morel and Bernard Cuq
Pasteurization in the Kitchen ............................................................................................................................................................451
Gabriela Precup and Dan‑ Cristian Vodnar
Plating: The Science of Plating .........................................................................................................................................................459
Charles Spence
Proteins and Proteases .......................................................................................................................................................................463
Linda A. Luck and Alan L. Kelly
Puddings: The Secret of the Rice Pudding ......................................................................................................................................471
Martin Lersch
Roasting ..............................................................................................................................................................................................473
Laura Febvay and Hervé This vo Kientza
Salt: When Should Salt Be Added to Meat Being Grilled? ............................................................................................................491
Hervé This vo Kientza, Marie‑ Paule Pardo and Rolande Ollitrault
Sauces ..................................................................................................................................................................................................495
Hervé This vo Kientza
Sauces: Hollandaise Sauce ................................................................................................................................................................499
Guro Helgesdotter Rognså
Sauces and Purées: The Underside of Applesauce ..........................................................................................................................505
Cassandre Leverrier
Seaweeds: Phycogastronomy – the Culinary Science of Seaweeds ................................................................................................517
Ole G. Mouritsen
Contents ix
Size Reduction ....................................................................................................................................................................................523
José M. Aguilera
Smoked Foods .....................................................................................................................................................................................527
Jane K. Parker and Alice Pontin
Sous Vide Cooking .............................................................................................................................................................................531
Douglas Baldwin
Spherification......................................................................................................................................................................................537
Linda A. Luck
Squid: Gastrophysics of Squid – from Gastronomy to Science and Back Again .........................................................................541
Ole G. Mouritsen, Charlotte Vinther Schmidt, Peter Lionet Faxholm and Mathias Porsmose Clausen
Sugars: Soft Caramel and Sucre à la Crème – an Undergraduate Experiment about Sugar Crystallization ..........................545
Irem Altan, Patrick Charbonneau and Justine de Valicourt
Sugars: Sugar (and Its Substitutes) in Pastries ...............................................................................................................................549
Anne Cazor and Ramon Morató
Sugars: Erythritol– Sucrose Mixtures out of Equilibrium – Exciting Thermodynamics in the Mouth .....................................557
Hannah M. Hartge, Birgitta I. Zielbauer and Thomas A. Vilgis
Sugars: Intramolecular Dehydration of Hexoses ............................................................................................................................563
Marie‑ Charlotte Belhomme, Stéphanie Castex and Arnaud Haudrechy
Taste and Sound .................................................................................................................................................................................569
Bruno A. Mesz
Temporal Domination of Sensation: When Building Dishes, Let’s Take Temporality into Account ..........................................575
Pascal Schlich
Texture: The Physics of Mouthfeel – Spreadable Food and Inulin Particle Gels ........................................................................581
Thomas A. Vilgis
Texture: How Texture Makes Flavour .............................................................................................................................................585
Ole G. Mouritsen
Texture: Tsukemono – the Art and Science of Preparing Crunchy Vegetables............................................................................593
Ole G. Mouritsen
Thickeners: Cellulose and Its Derivatives........................................................................................................................................599
Rachel Edwards‑ Stuart
3D Printing of Food............................................................................................................................................................................605
Megan M. Ross, Róisín M. Burke and Alan L. Kelly
Umami: The Molecular Science of Umami Synergy .......................................................................................................................619
Ole G. Mouritsen
Part II Educational Practices ............................................................................................................625
The Right Words for Improving Communication in Food Science, Food Technology, and between Food
Science and Technology and a Broader Audience ...........................................................................................................................627
Hervé This vo Kientza
Experimental Flavour Workshops ....................................................................................................................................................635
Hervé This vo Kientza
