Experimental cookery

unsaturated, 543 glycerol, 547 hydrogenation of, 545 iodine number, 543 melting point, 544 orientation of, 564 properties of, 542 rancidity, antioxidants, 551, 552 cereals and, 551 effect air, light, and heat, 553 green light, 553 inert gases and, 552 metals and, 551 prooxidants, 551 rancid products, volatilization of, 553 refractive index, 545 shortening power of, 565 smoking point, 548 specific gravity, 542 texture and consistency, 545 Fatty acids, area covered by, saturated, 563 unsaturated, 563 -- free, 548 in flour, 399-400 in milk, 295 Fermentation of bread, 425, 431-436, 445 Ferrous sulfide, canned corn, 128 cheese, 313 eggs, 342 omelets, 353 peas, 128 Fish, 206 Flavones, 114-116, 372, 397 Flavonols, 114 Flavor, 128 Flours, aging of, 412 ash content, 400-402 bleaching of, 396 cellulose, 398 clear, 395 color of, 397 composition of, 396 definition of, 394 effect overgrinding, 411 enzymes of, 397, 413, 431 fat of, 399-400 fatty acids of, 399 free, 399, 413 gluten, 415-424 hydration capacity, 419 hygroscopic property, 399 lecithio-protein of, 415 milling process, 391-394 patent, 395 pigments of, 397 carotene, 397 flavones, 397 proteins, gliadin, 415 gluten, 415 glutenin, 415 salts and extraction of, 413 status of, 414 salts of, 400-402 starch, 402-411 straight, 395 sugars, 402 592 INDEX Flours — {Continued) types of, hard-wheat, 395 all-purpose, 395 bread, 395 soft-wheat, ail-purpose, 395 cake, 396 cracker, 396 pastry, 396 rye, 396 Fluidity, 23 Foams, cream, whipped, 298-300 egg white, 346-351 formation of, 14 gelatin, 187 Fondant, 56-66 addition of dextrose, 64 cream of tartar, 65 egg white, 64 levulose, 64 color, 65 concentration of sirup, 57 cooking of, 56 experiments for, 77-79 growth of crystals in, 64 honey, 66 illustrations, 58-63 invert sugar in, 65 ripening of, 66 size of crystals in, 65 Formulas, for angel cakes, 360 cakes, 512 Free surface energy, 14 Freezers, ice cream, 86 packing of, 88 Freezing, cryohydric point, 87 experiments for, 98-102 mixtures, 85 point, 83 effect ionized substances, 84 lowering of, 84 Frozen meat, cooking of, 224-225 Fruits, acids in, 108 and milk, 308 browning of, 124, 125 color changes of, 116-119 cooking with sugar, 131-133 sugar and firmness of, 131-133 violet colorations in canned, 119 Fryers, 245, 246 Fudge, Se, 79 Gelatin, addition of acids, 179, 181, 184 alkalies, 181, 184 cream, 187 egg white, 187 agitation of, 187 collagen and, 178 experiments for, 188-193 foam formation, 187 gelation, concentration for, 182 temperature for, 183 time for, 182 hydration of, 180 hydrogen-ion concentration, 184 in emulsions, 273 in ice cream, 95 initial pH, 184 isoelectric point, 181 manufacture of, 178 market types, 179 opacity in, 186 precipitated by tannins, 122 properties of, 180 salts and gelation, 185 seeding of, 183 solution of, 180 sources of, 178 stiffening power, 181 sugar in, 185 swelling of, 180-181 uses in foods, 178 viscosity and solutions, 182 Gels, definition of, 6 effect of acids, alkalies, 7, 8 starch, 407 swelling of, 7 Gingerbread, 516 experiments for, 539 Gliadin, 415 GlobuJin, flour, 413 meat, 211 Glue, 178 Gluten, coagulation of, heat, 416 dough, 417-424 effect of adding substances, 423 hydration capacity, 419 quality, 416-417 Glutenin, 415 INDEX 593 Gluthathione, 126 Glycerol, 547