Experimental cookery

processed, 313 souffle, 315 spreads, 314 Chlorophyll, 110-114 composition of. 111 heat upon, 112 magnesium of, 114 reactions of, 112 solubility, 110 Chocolate, 512-515 acidity of, 514 in cake, 514 manufacture of, 512 Chocolate creams, hydrolysis in, 37 Chops, 228 Citric acid, see acids 588 INDEX Coagulation of proteins, see proteins Cocoa, 513-514 Dutch process, 513 in fudge, 66 Cohesion, 18 Collagen, hydrolysis of, 179 in meat, 203 Colloid chemistry, Bancroft's definition of, 2 relation to cookery, 1 Colloidal particles, charge on, 9 Colloidal solutions, characteristics of, 3 size of particles, 2 Colloids, amphoteric, 11 classification, 6 denaturing, 11 hydrophilic, 8 hydrophobic, 8 irreversible, 6 peptization of, 21 properties of, 6 protective, 12 reversible, 6 Commercial pectin, 159 Connective tissue, chicken, 204 composition of, 202 of beef, 204, 205 pork, 205 tough cuts, 205 white, 202, 203 yellow, 202, 203 Cookies, experiments for, 540-541 Copper, and egg albumin, 350 in gelatin, 188 in milk, 294 Corn, loss of sugar from, 128 Corn, canned, ferrous sulfide, 128 Corn oil, 570 Corn sirup, composition, 55 in caramels, 67 soda to neutralize, 449 source of, 34 with sucrose sirups, 55-56 Cornstarch, added to flour, 479 gelatinization temperature, 410 pastes, 409 Cottage cheese, 311, 319 Cottonseed oil, 548 pastry, 570, 571 Cover batters, 461 experiments for, 521 Crab-apples, 153, 174 Cranberries, 157, 165 Cream, 296 whipping of, 298-299 Creaming fats, 479-485 Cream puffs, 461-463 as emulsions, 286 experiments for, 521-523 Cream of tartar, in angel cake, 348, 372 with soda, 449 Cryohydric point, 87 Crystallization, 49-54 agitation in, 51 and candy making, 54 effect of impurities, 51 formation of nuclei, 50 rate of, 50 seeding, 50 sugar manufacture, 52 Cucumber pickles, 130-131 Currant juices, 167 Custards, 337, 343-346 absorption of heat, 344 baked, 343 coagulation of, 333-337, 343-347 distilled water, 334 experiments for, 378-381 optimum temperature for, 345 pie, 345 salts upon, 334-335 soft, 343 Denaturation, changes during, 18-19 heat, 19 interfacial, 19 Dextrin, 33, 55, 56, 66 Dextrose, alkalies upon, 37 in fondant, 64 in jelly, 169 melting point, 39 solubility, 44 sources, 34 INDEX 589 Dextrose — ( Continued) structure, 31-33 sweetness, 34-35 Disaccharids, 31-33 Dispersion of substances, 4, 5, 6 Dough, 417-424 added substances, 423-424 baking powder in, 424 eggs in, 423 enzyme action, 431 hydration capacity, 419 quality, 418 structure, 422 • sugar in, 424 temperature for, 423 Doughnuts, experiments for, 576-579 factors affecting fat absorption, amount of eggs, 561 fat, 561 flour, 559 sugar, 561 cooking temperature, 559 extent of mixing, 558 kind of flour, 559 letting dough stand, 560 smoking temperature of fat, 549 surface area, 557 temperature, cooking fat, 560 ingredients, 557 fat absorption, 556 Edible meat, percentage of, 242-244, 245 Egg albumin, combination with metals, 350 Egg beaters, 349 rotary, 350 whisk, 350 Egg proteins, albumin, 330 coagulation, factors affecting, 333-337 acids, 336 alkalies, 336 concentration of proteins, 334 pH, 335 salts, 334 sugar, 337 temperature, 333 time, 333 denaturation, 332 globulin, 330 isoelectric point, 331 Egg proteins — (Continued) ovovitellin, 330 peptization, 332 properties of, 330 "~^ Eggs,